Tuesday, April 24, 2012

Spicy Chocolate Chip Cookies

I don't like to wait. Not an hour, not a day, and certainly not three days. However, I will make a BIG exception for the cookies that come from this recipe, my favorite and I think, the best chocolate chip cookies ever. This recipe came from experimenting with the one-and-only Nestle Toll House Chocolate Chip Cookie Recipe (the one on the bag of the semi-sweet chocolate chips), adding some wisdom from The New York Times and then changing up the recipe to fit my personal taste (usually this means adding more salt and spice. The cookies are simple, the key is time. Jump for the recipe and more details!

3-day Spicy Chocolate Chip Cookies

You will need:

Prepare everything according to Nestle Toll House package directions, adding the shortening with the butter at the creaming stage. Do NOT pre-heat your oven. When you are finished with the dough, transfer to a container (Gladware, or bowl) and cover the top tightly with clingwrap and/or a lid. The dough should be refrigerated for 36 hours.

 At 36 hours, remove the dough from the refrigerator, pre-heat the oven to 375 degrees, and bake cookies according to package directions on an un-greased cookie sheet. I remove them when they are golden brown on top, but with lighter sections remaining that almost look "not done". See pictures for reference. Let the cookies cool, or for the ultimate treat, eat one right out of the oven.

No comments:

Post a Comment