Cookies seem to be my thing lately. I think I’ve been into making them because I know I don’t have to eat them all right away and I can freeze the dough instead. The other day, Matt pointed out that there is a problem with our full size freezer. My initial thought was that it broke. But no, he said it’s being taken over by baked goods, not freezer meals. I disagree but that’s OK :).
Anyway, I made more cookies. More chocolate chip cookies. I’m into seeing which recipe is the best, because most claim to be. A few weeks ago, I made the amazing New York Times Chocolate Chip Cookie. This time, I made Alton Brown’s famous chocolate chip cookie known as The Chewy.
This is another recipe that all of a sudden kept popping up on Pinterest as a famous recipe that is one of the best. These are about half the size of the New York Times cookie, each being 1.5 ounces. I didn’t weight them, though. i used a 2 tablespoon cookie scoop so they came out slightly smaller. This is the only thing I did different.
These cookies are pretty awesome. I’ve never made a cookie that uses all bread flour and you can definitely tell the difference in the texture. I like how they don’t flatten out.
And of course, I froze the cookie dough! I love doing this, especially for cookie dough that requires hours of chilling before baking. I did chill the dough for about 30 minutes then scooped it out.