It seems that everyone is talking about chocolate chip cookies these days, thanks to a New York Times article and recipe. I have to admit I was sceptical, and there was no way I was going to leave cookie dough in the fridge for 36 hours. I need to space for fruit and veg, and I don't have that kind of patience. However, I did fancy giving the recipe a go, partly because I wanted to have something easy but nice to leave for the Kat-Doctor who is coming to look after Sniff this weekend. You can't go wrong with cookies, right?
Another reason I wanted to try them was because the cookie recipe I usually use - from the Bero Flour Cookbook courtesy of my Mum - is more cakey than cookie and I fancied something wider, shallower and more like an American cookie. Don't get me wrong, cakey cookies are good, very good, but sometimes you just want something different.
So I halved the recipe from the Times, chilled it for about four hours and then made this uber cookies. I seriously doubt that it's going to be the best cookie in the world, but it's a cookie, it has chocolate and I think it'll be just the trick when we've half-way up the country with two hours driving still to go.
I'll report back when we've scoffed and let you know what our verdict is.
The verdict: We stopped at some services near Sheffield at about 10.30pm for a coffee to keep us going for the final two hours driving, and out came the cookies. The verdict was that they are good cookies. Not the greatest in the world, but good and definitely exactly what was needed at the time. I shall probably stick with this recipe for a while to get flat (rather than cakey) cookies.
You're so right about the 'cakey'-ness of the Bero recipe - made it last week and decided I needed to find another that was likely to turn out somethig flatter. I will try this too and let you know.
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