No, that is not a typo.
I made chocolate chocolate chip cookies.
I hate making chocolate cookies.
It is too hard to gauge when they are baked.
They are too easy to burn.
I rely on the color of a cookie to gauge when they are done. When the batch first goes in, the dough is a pale cream color. And when they are done they are almost a light nut brown.
If you know, you know.
But in my experiment for this month of changing an ingredient in the standard Toll House recipe, I knew it would be the most impactful change.
Even if I dislike it.
You just can’t add cocoa powder to a chocolate chip cookie and call it good.
There are factors to keep in mind; the balancing of the butterfat and the chocolate.
Look. I don’t make the rules. I just know that it should not be done that way.
If you added solids to a cookie dough, you run the risk of drying it out the cookie.
And no one wants to eat dust.
As I am unused to making chocolate cookies, a new recipe had to be located.
This recipe was a bit different. A bit stiff. And required a minimum 3-hour rest in the refrigerator. This meant I made the dough up last night. And let it rest in the fridge. And after my 0700 hip and knee meeting, I pulled out the dough and let it rest at room temperature for nearly 30 minutes.
The dough was still a bit stiff, even after it warmed up. But I was able to use my cookie scoop to get cookies. The recipe calls for cookie scoop and hands to shape the cookies.
Ew.
I don’t like things on my hands. Cookie scoop it was to be.
The batches baked up relatively good, with me keeping a close watch on the timer.
This is unlike anything I’ve ever made before. A worthy addition to the CTIAT recipes to use.
And not a cookie was burned!
This is a win.
Dispatches from the Evening Shift 