The best chocolate chip cookie EVAR?!

By Tamera, on November 13th, 2008%

Part 3 – Wednesday & Thursday This is part 3 of 3, but maybe I will tell you what happens to the rest of the dough.

Well according to the experiment on Tuesday, Wednesday’s cookie should of been better yet. So here I go again cooking just one giant chocolate chip cookie. I sticking to a fair battle got the cookie sheet, parchment paper and the scale ready. Here is my lovely 3.5 ounce ball of dough. I have to confess that the dough is really hard because it has been in the fridge for so long, I used an ice cream scoop to gouge out dough and then formed . . . → Read More: The best chocolate chip cookie EVAR?!

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The best chocolate chip cookie EVAR?

By Tamera, on November 12th, 2008%

Part 2 – Tuesday This is part 2 of the 3 part post, yes this is the experiment.

So according to David Leite’s article

“At 12 hours, the dough had become drier and the baked cookies had a pleasant, if not slightly pale, complexion. The 24-hour mark is where things started getting interesting. The cookies browned more evenly and looked like handsomer, more tanned older brothers of the younger batch. The biggest difference, though, was flavor. The second batch was richer, with more bass notes of caramel and hints of toffee.”

I decided to put this to the test and bake 1 cookie last night hoping to document my initial . . . → Read More: The best chocolate chip cookie EVAR?

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