Being the late lemming that I am, I hadn't made the New York Times Chocolate Chip Cookies until, oh, mid-October. And being the lazy blogger that I am, I'm posting it now. In January. Oops! XD
So. These are supposed to be the best chocolate chip cookies on the planet - and I gotta say, they come pretty close, considering they're not made out of chocolate chips at all. Instead, they use discs of chocolate and loads of wacky ingredients, like cake flour.
I had all the ingredients, somehow, except for perhaps the most important part - the chocolate discs. 60% cacao. If you're like me, and you shy away from any chocolate that could possibly be considered bittersweet or extra-dark, you will, no doubt, pick up a bag of Hershey's Drops and say, "Oh, this'll do."
It won't.
Not kidding.
Of course these cookies were ah-mazing, but they were overly sweet, and, never having had Hershey's Drops before, I found the chocolate... disgusting, actually. And yet, the cookies were still fantastic. That's how good the dough is. Really.
So, NEVER make these cookies with Hershey's Drops. They don't melt and they are way too sweet. (And that's saying something, coming from the major chocoholic who thinks "sweet" is a food group.) Instead, you could actually try following the recipe, or, like I plan to do the next time I bake these, experiment with semisweet chocolate chunks. Obviously, it won't be the same as the original recipe - which I should also try - but maybe I'll get lucky! :)
The recipe can be found here.
lotsa noms
-JJ
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