This comes from Bon Appétit. Watch the video here. I made half the recipe. I weighed the flour, I followed the directions. I used 3/4 c. Ghirardelli semi-sweet chocolate chips and omitted the chopped toffee candy bar and used half the vanilla. I got 22 1 T./1.5" dough balls. I baked the first batch of five cookies at the suggested temperature of 375 F for 7.5 minutes and my very cool dough (it had been out of the refrigerator for about 1 hour) didn't spread out as much as the ones in the photo on their website. You could still smell and slightly taste the browned butter. The next batch of 5, I let the dough balls sit out for 90 minutes (the temp of them was 53 degrees F at this point) and I baked them at a lower temperature of 350 for 7.5 minutes and they did spread out but still not flat like the ones in the photo on their site.
These taste good but ordinary. I've had many that were better so I wouldn't make these again. That combined with having to let the dough warm up close to if not over 2 hours isn't worth it. You cannot taste the browned butter once these have been refrigerated more than an hour or so so browning the butter is a total waste of time, and letting it cool down for 10 minutes, unless you're going to bake the entire batch at once.
I grade these a B.
No comments:
Post a Comment