Two Tips for Awesome Chocolate Chip Cookies

From Maury Rubin, owner of The City Bakery, which sells more than 1,000 cookies a day in its NYC location:

  1. Let the dough rest for 24 hours, or (if you can wait that long) up to 36 hours. This allows “the dough and other ingredients to fully soak up the liquid — in this case, the eggs — in order to get a drier and firmer dough, which bakes to a better consistency,” according to Shirley O. Corriher, author of CookWise. (A great resource for curious cooks, by the way.)
  2. Make six-inch cookies, which allows for three distinct textures, Rubin says: “First there’s the crunchy outside inch or so. Then there’s the center, which is soft. But the real magic is the one-and-a-half-inch ring between them where the two textures and all the flavors mix.” Mounds of dough the size of generous golf balls (3 1/2-ounces, to be exact) will yield the perfect 6-inch diameter.

Source: The New York Times.

xx Nora

1 Notes/ Hide

  1. zalpz reblogged this from ffffood and added:
    I’ve got number 3… add an Oz.
  2. ffffood posted this