I’ve tasted a lot of cookies and I’ve got to say, most of them have been pretty mediocre. I have great expectations of a cookie; I admit it, and so I have taken matters into my own hands in the pursuit of the perfect cookie. So far, the best of my repertoire are the double chocolate, peanut butter chocolate chunk, and most recently, white chocolate macadamia nut.
The perfect cookie, in my opinion, is a bit crispy on the outside and chewy on the inside. Attaining this is truly a science, and requires the right combination of ingredients, especially sugars, butter & flour. Needless to say, practice makes perfect and there have been many not-so-perfect cookies baked in my kitchen along the way. Fortunately, I am tireless when it comes to taste testing, and I also have good help.
I totally agree that the perfect cookie is a bit crispy on the outside and chewy on the inside. I have seldom achieved this. I would love to know your secrets.
ReplyDeleteI too am a great cookie tester...those ones above look deadly. I now your peanut butter chocolate chunk are to die for. Hope to see you soon.
ReplyDeleteAnother cookie-baker-tester here! I've been working to perfect my chocolate chip: I agree that soft and chewy with a little crisp on the outside is perfect. Now I want to make some macadamia nut/chip for my daughter (her favorite!), so do I just add the macadamias to the dough and exchange white chocolate chips? Any tips greatly appreciated!
ReplyDeleteBy the way, I love your blog!
Thanks so much for reading:) If you have a tried & tested chocolate chip cookie recipe, substituting with macadamia nut & white chocolate would work just fine. I would suggest adding a dash of almond extract, and recently I have been using cake & pastry flour in cookies - I think it improves the texture.
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