After 5 minutes, I turned the frying pan around, just like you said. I didn't want a bunch of little cookies, I wanted a big one like from the mall, so I put the dough in a frying pan, and since it was so big, I figured it needed more heat to bake evenly, so I set the oven at 450. You were right, I couldn't wait 24 hours, so I stuck it in the freezer for 2.4 hours. I didn't have any sea salt, either, but I had bath salts, and salt is salt, and they both got something to do with water, right? I mixed it just like you said, only I don't have a stand mixer, so I threw it all in a blender on puree for 20 minutes. I really didn't want to spend a lot of money on fancy chocolate, so I chopped some chocolate bunnies I had left over from Easter. They were in a bottom drawer for some reason in a bed of little newspaper pieces and what looked like little licorice sprinkles. I was surprise to find I did have some nuts I didn't remember buying. The eggs I had must have been in a warm room, or they might have been lightly boiled once. The vanilla extract was dried up, but I had some Kroger brand "Very Vanilla Ice Cream" that looked good. Granulated sugar? No, but some really old confectioner's sugar that was grainy. Had dark brown sugar, so I mixed it with some Splenda to lighten it up. I was low on butter, so I used olive oil and lard, mixed. I didn't have baking soda, but baking powder is pretty close, isn't it? I had a packet of salt from Wendy's, must be about 1/8 tsp. I didn't have enough all-purpose flour, so I mixed cake flour (no gluten) and bread flour (lots of gluten). I did everything like the recipe with the following exceptions. Wow, I tried to make these, and what a disappointment. But after this experiment, I care to differ.
The NYTimes article suggests there's no substitute for a 6" cookie whose dough has been left in the fridge for at least 36 hours. This simple trick was a game-changer for me, and I'll never do otherwise again! This allows your cookies to bake evenly, regardless of where the hottest part of your oven is. And since butter coats the flour, it makes it difficult for the liquids to get through to the dry ingredients.Īnother hint is to rotate the cookie sheet mid-way through baking. Leaving the dough in the fridge for 24-36 hours allows the ingredients to fully soak up the liquid, and result in a firmer dough which bakes to a better consistency.Ī long hydration time is important because eggs, unlike, say, water, are gelatinous and slow-moving. Wakefield employed this technique when she invented the original Nestle Toll House recipe - it just didn't make it onto the package! The key secret in making amazing chocolate chip cookies seems to be in how long you let the dough sit before baking.
Our results, however, differed, though the few secrets revealed in the article remain invaluable. I read everything I could find about what makes a chocolate chip cookie truly outstanding, and gained the most insight from the experiment that inspired this one, performed by David Leite for the New York Times in July of 2008. I did not embark on this experiment lightly. What could be better than surprising your guests with freshly-baked, bakery-quality chocolate chip cookies in fifteen minutes? I recommend making up a huge batch and storing them in the freezer. If you follow this recipe, you'll soon be known wide and far for your amazing chocolate chip cookie skills, and will be called upon to provide them at every function. But alas, I already have an awesome job here at Instructables HQ, and it would be criminal of me to keep this secret to myself. It is now one of the most potent tools in my recipe belt, and I have secretly entertained fantasies of launching my own bakery, based on the inspiration provided by this recipe alone. I tell you this, Instructables fans, I hesitated to share the results of this experiment with you. But you can make them yourself - it's easy! The winning cookies taste like they came from a high-end bakery, I'm not even kidding you. Allrecipe's Award Winning Soft Chocolate Chip Cookies.
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