Monday, May 25, 2009


These cookies:me::fancy wine:fancy wineperson

I'm bringing back the old-school SAT analogy because finally, years later, it's a useful format. I imagine that eating this cookie is an experience much like enjoying a fine wine. I'd try to be more specific with this analogy but I don't know what makes a wine "fine" except maybe being really, really old. I'm not too picky about my junk food and at first read I thought that the New York Times article on chocolate chip cookies, linked below, was hilariously and appropriately pretentious...until I ate the cookies. You can literally taste lots of different things going on in this cookie. The body of this cookie, if you will. Caramel. Butter. Tannins? I'm still not clear what tannins are, so maybe.

Much like a fine wine, you want to let the cookie age. Well, not the cookie, but the cookie batter. After mixing everything up, let the dough sit in the fridge for 12-36 hours. The lucky people behind this article did a test by cooking bits of the same batch of dough after a certain number of hours. The dough that refrigerated the longest came out more golden, with more texture and with lots more flavors than dough that was cooked immediately or sat for a shorter amount of time. The dough itself will at first seem a bit drier and more crumbly than if you baked it immediately - this just means that the wet ingredients had time to saturate evenly in the dough, and that in 18-20 minutes you will be enjoying some crunchy-soft heaven.

I'm not quite fancy enough to use all of the listed ingredients (i.e. the French and expensive-sounding chocolate they recommend). Crushing up a Ghirardelli dark chocolate bar was more than good enough, and I've even used Kroger-brand chocolate chips in the past when I was feeling extra classy. Just don't tell anyone at the New York Times.

Here is a link to the article and the recipe. I used dark brown sugar out of necessity, which made the cookies a lot thicker and heavier. Still good, but you won't want more than one. The batter itself is amazing, but the key thing no matter what recipe you use is to sprinkle a little bit of sea salt on top of each ball of dough before baking.

Watch on to learn more about the pro-cookie agenda and Cookie Monster's self-identification as the 'Robert Downey Jr. of cookies'. I believe these cookies would make Stephen Colbert proud.

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