Comments on: Tips on how to make my most favorite food: chocolate chip cookies http://wholetruthcooking.wordpress.com/2008/07/09/tips-on-how-to-make-my-most-favorite-food-chocolate-chip-cookies/ Fri, 07 Nov 2008 04:03:20 +0000 http://wordpress.com/ hourly 1 By: Arguesssen http://wholetruthcooking.wordpress.com/2008/07/09/tips-on-how-to-make-my-most-favorite-food-chocolate-chip-cookies/#comment-11 Arguesssen Sun, 03 Aug 2008 15:43:55 +0000 http://wholetruthcooking.wordpress.com/?p=21#comment-11 Tahnks for posting Tahnks for posting

]]> By: ecobodhi http://wholetruthcooking.wordpress.com/2008/07/09/tips-on-how-to-make-my-most-favorite-food-chocolate-chip-cookies/#comment-9 ecobodhi Wed, 09 Jul 2008 22:40:41 +0000 http://wholetruthcooking.wordpress.com/?p=21#comment-9 Yes. Scott is the master of chocolate chip cookie dough making...from years of concentrated experimentation and practice. heart, laurel Yes. Scott is the master of chocolate chip cookie dough making…from years of concentrated experimentation and practice.

heart,
laurel

]]> By: Scott http://wholetruthcooking.wordpress.com/2008/07/09/tips-on-how-to-make-my-most-favorite-food-chocolate-chip-cookies/#comment-8 Scott Wed, 09 Jul 2008 20:32:00 +0000 http://wholetruthcooking.wordpress.com/?p=21#comment-8 You forgot to mention where you get the best cookies ever from! And I have to point out that leaving your cookie dough to rest for 30+ hours ON THE COUNTER is not a good idea, as it is loaded with eggs and dairy. Let it rest in the fridge, folks. If I am starting with frozen butter, microwaving it is fine, but I only let it melt halfway and then stir it up so that it is an even and firm consistency. Playing with the texture of the butter is one way to change the texture of your cookies. Going for thin, spread out wonders? Use softer, almost melted butter. Like 'em cakey? Use firm butter and an extra tablespoon or two of flour. You forgot to mention where you get the best cookies ever from!

And I have to point out that leaving your cookie dough to rest for 30+ hours ON THE COUNTER is not a good idea, as it is loaded with eggs and dairy. Let it rest in the fridge, folks.

If I am starting with frozen butter, microwaving it is fine, but I only let it melt halfway and then stir it up so that it is an even and firm consistency. Playing with the texture of the butter is one way to change the texture of your cookies. Going for thin, spread out wonders? Use softer, almost melted butter. Like ‘em cakey? Use firm butter and an extra tablespoon or two of flour.

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