cookie break

With my exam just days away, I am in desperate need of a cookie break.

I remembered this reaaaaally good chocolate chip cookie recipe I made last fall, so I went to my trusty favorite recipes binder and thumbed through my recipes, once, twice, more and more frantic, where was it!?! And then I remembered, I think I used the link from my phone and had not printed off the recipe because I had no printer ink at the time. Noooooooooooooooo!

Luckily my googling skills and impeccable blog reading memory (this good memory only applies to blogs unfortunately), I recognized the recipe after just opening 4-5 tabs.

So now I just need to convince Doug to stop at the grocery store on his way home for bread flour and cake flour, and then I'm in business! Although still only halfway in business as these cookies need a rediculously long refrigeration period. (2-3 days?!?) but they were very good. And how could one not wait after reading the author describe it as: Chilling. This is key — KEY! — to cookie texture success. The reason is that letting the dough rest allows all the eggs and the butter and the liquids to ooze and soak and hydrate into all the dry goodness. 24 hours is minimum, 36 is preferable (and noticeably better). Also, the flavor gets crazy! Deep, caramel-y, toffee-y, and they bake up so much more deliciously brown. Plus, it lets the outside get crisp and crackly and keeps the middle almost underdone when you pull them out — they set up and turn into soft, chewy heaven. You just have to. Soft, chewy heaven?? Who says no to that.

This time I'm printing it off, and linking it here in case anyone else finds themselves in a situation where they need a delicious cookie.