The tastebud-having world has been abuzz lately about the NY Times perfect chocolate chip cookie. I got to taste one the other day (thanks Karen Bonna). Not Martha blogger, Megan, bought the equipment, followed the recipe and shared the cookie details for our vicarious cookie enjoyment. What about you guys? Has anyone tried the recipe yet?
10 thoughts on “Not Martha Tests the Cookie Recipe”
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Joy the Baker did a series of posts on this same recipe
didn’t notice much difference between this recipe and another tried and true one I have been using for years – and that recipe doesn’t require multiple flours or resting time…
Pictures from my attempt, with whatever ingredients I could gather here in Brazil: http://flickr.com/photos/leoboiko/sets/72157606667319024/detail/
@anonymous: I think neither the NY Times article nor the classic Toll House recipe ask for multiple flours, only multiple sugars (brown & white — the article is basically a couple tips on cooking that recipe). And, yes, the resting time made a lot of difference to me.
A friend made them the other day and gave me some. I thought they were really good, but I also would prefer to have the Toll House Cookies.