This recipe is from No. 2 Pencil via The Kitchn. The unique thing No. 2 Pencil did was she not only melted the butter, she browned it too. Sadly you can't taste it in the baked dough at all. The browned butter made the dough darker and made the baked cookies looked overcooked.
I made half the recipe and got 23 1 T./1.5" dough balls. I used lemon extract, 3/8 t., instead of zest and rolled them in plain white sugar, not lemon sugar (sugar and lemon zest combined.) My room temperature dough baked in just 7.5 minutes on a much lower temperature, 375 degrees F.
Like both recipes state, these are cakey, which I don't really like but I still wanted to try them. They have good flavor, especially on the edges. I'm trying to figure out how the cookies in the photos from The Kitchn are flat like I prefer yet she said they're 'cakey', which you usually get with a thicker cookie, but the ones from No. 2 Pencil are somewhat thick in her photos, as are mine. I weighed out both the flour and eggs, since I need 1 1/2 eggs, so I know I'm not at fault. Also, the cookies are baked at a very high temp, over 400 F, which makes absolutely no sense. That's done to prevent cookies from spreading out too much. The high temperature causes the cookie to set up quicker. I baked my second batch at 350 F and I flattened the dough balls pretty flat so as not to produce a thicker cookie like the first batch, but they didn't spread anymore than the first batch.
I grade these an A-.
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