high-bar baking

I’ll release the entire saga soon (I’m planning for it to be #100), but these are my chocolate chip cookies. 

I suppose they’re mine in every sense of the word. For once, I dabbled at recipe building myself. The end result is a mashup of Sarah’s process and Claire’s ingredients, but I can’t be held accountable for the result. I couldn’t have known that would be the combination when I set out on my experimentation quest.

And sometimes I still mess them up. I made them as a thank-you to a family of a friend of mine, because they requested CCCs as a favourite (classics are classics for a reason!). And I didn’t wait for the butter to re-firm completely. I got soft. So did the cookies. 

They had height; they weren’t total pancakes. But they were more reminiscent of the condition I set out to alleviate in the first place — I want a cookie with a defined edge. A Nalgene ring. 

But man, I make them for a reason. They taste like nothing else. Browned butter, a combination of milk and dark chocolate, seventy-two hours of resting in the fridge. Even if you don’t know how the texture will turn out until three days after it’s too late to do anything about it, they are still worth it. 

Here’s to chocolate chip cookies.