NYT cookie baking trip report
I am making ridiculously complicated chocolate chip cookies as described in this NYT article and Sean's LiveJournal entry.
- If you can't find cake flour, ask. Pillsbury Softasilk cake flour comes in a box that looks like a cake mix box, has a picture of a cake on it, and at least at my local grocery store, was grouped with the boxes of cake mix.
- Ghirardelli 60% cacao chips are actually bigger and flatter than standard chocolate chips, so I'm hoping they're a suitable replacement for disks.
- You can put your eggs in a bowl of slightly-warmer-than-room-temperature water to warm them up faster.
- Sometimes your sugar won't dissolve in the butter at ALL. This is sad. Maybe my mixer just sucks.
- The people who are around when you make these will get irritated because you have taken over the kitchen to make cookies, but nobody gets any for two days.
The dough is refrigerating now. It's hard to wait.
- If you can't find cake flour, ask. Pillsbury Softasilk cake flour comes in a box that looks like a cake mix box, has a picture of a cake on it, and at least at my local grocery store, was grouped with the boxes of cake mix.
- Ghirardelli 60% cacao chips are actually bigger and flatter than standard chocolate chips, so I'm hoping they're a suitable replacement for disks.
- You can put your eggs in a bowl of slightly-warmer-than-room-temperature water to warm them up faster.
- Sometimes your sugar won't dissolve in the butter at ALL. This is sad. Maybe my mixer just sucks.
- The people who are around when you make these will get irritated because you have taken over the kitchen to make cookies, but nobody gets any for two days.
The dough is refrigerating now. It's hard to wait.