FoodThese Shortbread Chocolate Chip Cookies Are Breaking The Internet
This Ingredient Changed My Chocolate Chip Cookie Game Forever
In 1999, my dad and I memorized how to make chocolate chip cookies in case Y2K actually happened. I’m not sure what kind of world we were expecting if it had, but we feared the future might be cookie-less. And a world without the classic Nestlé Toll House chocolate chip cookie recipe was not a world we wanted to live in. I admit, that was pretty ridiculous and, yes, we were mostly joking. Partially because I actually did memorize the recipe and still have it memorized to this day.
People of the Internet: We need to tell you something.
We disagree with the so-called life-changingthat's been heralded as the most delicious treat since, well, ever. If you've been living under a rock (or don't keep up with the way the Delish staff does), we're talking about the Salted Chocolate Chunk Shortbread Cookie in Alison Roman's Dining In cookbook.
BUY NOW: Dining In, $27;
In interview after interview, Roman has discussed her qualms with traditional chocolate chip cookies: They're too sweet, she says, too soft, too doughy, too eggy, too big. So the chef took the few parts she loved and created a new recipe, one that's a littler saltier, more buttery, and what Roman calls the perfect size.
Espresso Chocolate Chip Cookies
These espresso chocolate chip cookies offer the best of both worlds—a sugar buzz and a caffeine buzz—and come together easily in just one bowl.
So, like everyone else, we decided to test them out. But, unlike everyone else, we didn't fall head over heels. It's not that the cookies aren't good. Butter + sugar + chocolate can't really be bad. It's just that they definitely will not be replacing classic chocolate chip cookies for us. Here's why:
The recipe is fussy.
If you're looking for a, this isn't it. For starters, you likely don't have all the ingredients on hand. The dough calls for salted butter — don't ignore this; it's key to the flavor of the cookie — which, even in the Delish test kitchens, we rarely keep around. You also have to roll the edges of the cookies in Demerara sugar. It's a coarse, brown variety that can be swapped with turbinado, but neither are called for commonly.
This Is the Step Almost Everyone Skips When Making Cookies
Still trying to make the perfect cookie? It's easier than you think! All you need to do is chill cookie dough before you bake it. The post The Step Almost Everyone Skips When Making Cookies appeared first on Taste of Home. Read More
On top of all that, you have to chill the log of dough for two hours before cutting it into rounds and baking it. Popping dough in the fridge isn't unusual (it helps cookies keep their shape in the oven), but it's annoying when you're in an I-want-cookies-now! mood.
You have to wait for the cookies to cool before eating them.
There's not much that beats eating a warm, fresh-out-of-the-oven chocolate chip cookie, but Roman's recipe doesn't allow for that to happen. She instructs bakers to "Let cool slightly before eating them all," which is cute, but misleading. There's a real reason to bring the temperature down, and that's to let the cookies come to a proper consistency. When warm, the cookies aren't really the texture of shortbread; they're not chewy, really soft, and taste like a mistake.
There's too much chocolate.
We know: We didn't think that was possible, either. But the cookies are small — a requirement for Roman — so the chocolate-to-dough ratio seems a little off. There are almost too many chunks in each cookie. They overpower the dough, which is, admittedly, pretty good.
The French Chocolate Cookies You Can't Eat Just One Of
Welcome to the latest edition of: Erin's Obsessed With Something™. Last week, I shared with you the sweet, simple joys of Trader Joe's teeny-tiny ice cream cones dipped chocolate that forms a crunchy-thin shell. I always keep them stocked in my freezer for when I need a little treat (which is pretty much every night)—unless they are, quite devastatingly, sold out. Today, I bring you my new favorite cookies (I'm sensing a pattern here): Michel et Augustin's French Chocolate Cookie Squares.
Listen, we won't purport to know what the bestin the world is. That's something that'll be debated until the end of time. We'll just say, for us, Roman's isn't it.
Related video: We Set Out On A Quest To Make The World's Most Perfect Chocolate Chip Cookies
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