![]() On the upside, I took one of my favorite pictures of Cookie the day I made those cookies: However, those cookies left a little to be desired, too. Molly knows her stuff and she’s from Oklahoma so I listen to her real good. Then Molly Wizenberg waxed poetic about Kim Boyce’s whole grain chocolate chip cookies in Good to the Grain. They were a little too crisp, too ready to snap. They didn’t have enough of that gooey, brown sugary goodness on the inside. The New York Times cookies, though? Everyone agreed they were really good, but they weren’t what I was looking for (blasphemy to some of you, I’m sure!). From that, I learned that cookies really are better if you let the dough age for 12 to 72 hours-the dry dough ingredients soak up the rest of the ingredients over time, which ultimately produces a better cookie. I baked a few cookies with the fresh dough and then let the dough rest overnight as directed. In my attempt to narrow down the possibilities, I searched around for the highest authorities on chocolate chip cookies and sampled the most promising cookie recipes I could find.įirst, I tried baking a whole wheat version of The New York Times’ chocolate chip cookies during a snow storm last year. ![]() A girl can only eat so many cookies, though, so it has been a long and slow process that paused during a crazy hot summer. ![]() ![]() I have been on the hunt for the perfect whole wheat cookies for over a year now. ![]()
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