After several sunny, warm days I was all set to rake out the garden, but when I woke up this morning the sky was overcast and the air chilly. When your agenda changes suddenly, you just have to roll with it, so I headed, of course, to the kitchen.
I had in mind trying a different chocolate chip cookie recipe than the two I usually make, so I logged on to TasteSpotting and typed it in. I knew I wanted a plump cookie, slightly cakier than the ones I've been making. I spotted a beautiful cookie from Habitually Hungry, and when I clicked on it, it sent me to Cooks Illustrated for the recipe. And what a recipe! Four pages of explanations ( and illustrations) led up to a scrumptious browned butter and semisweet chocolate recipe that I could sense was going to be a winner. The batter is allowed to rest several times, to avoid that gritty sugar problem you run into every once in a while. And, while I opted for raisins over walnuts, I would definitely go with toasted nuts next time . The toasted nuts would mesh beautifully with the nutty browned butter. So, is it the best? I ran over to my friend Jenny's house to get a second opinion. In between the "mmmmm's" she mumbled, "I think....mmmmm, yes, almost." So we agreed on almost, which just proves that every single cook and baker in the world thinks there's an Absolutely The Best recipe out there, just waiting to be found, but this is really, really close.
To find the recipe, click here.
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What I'm reading:
by Katherine S. White