More baking is imminent

[carbonel]

Or possibly in process, depending on how you look at it.

I have mixed up a batch of Toll House cookie dough (the classic recipe, minus the optional nuts), and it's sitting in the fridge overnight, waiting to be baked up tomorrow. I'm not sure why an April snowstorm in Minneapolis led to a fit of baking, but I'm pretty sure they were connected somehow in my mind.

I remember once reading an article that claimed to contain a recipe for the world's best chocolate chip cookies. But I think it was in the New York Times food section, which is now behind a paywall, unless the people who decide such things have decided to relent. In any case, I remember nothing about the article except that it strongly recommended leaving the dough to rest overnight.

Since reading that, I've tried to plan things well enough that I have time to do so. It does seem to make a difference. At least, since then I haven't had the failure mode where the dough melts all around the chocolate chips, leaving them to stick up like rocks in a sandy landscape.

Does anyone else have advice or thoughts on the subject of chocolate chip cookies?

Comments

[anne]

Butter gives crunchy cookies, margarine makes chewy cookies. My mother always used half light and half dark brown sugar. I don't know what difference it makes.

[sartorias]

I've only refrigerated them once, because I got interrupted. I don't recollect if they tasted better--they always taste great.

[pameladean]

Food bloggers often either get permission to or just go ahead and put out recipes from behind paywalls. The design of this blog is VERY ALARMING and there is a lot of nattering before you get to the recipe, but this one does have a 48-hour chilling time, so maybe it's the right one.

https://www.cookingactress.com/2012/10/the-new-york-times-best-chocolate-chip.html

P.