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 reactions and thoughts of this special cookie. With a plan to repeat the process on Wednesday and compare notes. So I grab my bucket of dough, parchment paper and wonderful cookie sheet to prepare for the blessed event of baking 1 cookie. Preheat oven to 350 – check, and yes that seems a tick low but I will roll with it. Line my cookie sheet with parchment paper, ok just enough for one cookie. I have to say that I enjoy my new cookie sheet so much! It is the best thing EVAR! I highly recommend you pick up a 40% off coupon for Michael’s and grab yourself a Wilton Cookie Sheet. Measure out 3 1/2 oz of dough. I actually used my scale. (<-please someone get me a digital kitchen scale for Christmas).
I don’t know about you but that is one large ball of dough and is much larger than a golf ball as stated in the recipe. Now we wait on the oven to preheat, don’t want to take any chances here. It’s time, at 3:58 pm local I placed my cookie in the oven.
….and then we wait. After about five minutes the smell of cookie was everywhere! It was wonderful and totally increased the excitement of waiting. I mean how many times in your life have you researched a cookie, made a special trip to the store to get the ingredients, waited 24 hours to bake and then baked just one cookie? Well I am impatient so I have to go check on the little beauty and here it is about 16 minutes into the cooking cycle.
Ok finally 18-22 minutes have elapsed and I bring the cookie out to cool. WHAT?! I have to wait 10 minutes to partake? Crap!
Let me just say that was the longest 10 minutes of my life, okay not really but seriously. I follow Deb’s advice and get my self a paper towel (she said big napkin, but this was closer) and head to the living room for a little Oprah and my cookie. I just used the parchment paper as a plate thinking that would keep me from getting chocolate everywhere. HAHAHAH! NOT!
So what did I think?
- The outer most edge of the cookie is crisp, not hard, not crunchy and not burned.
- The bottom is is a uniform golden brown color.
- The cookie is very LARGE.
- After the crispy edge is a creamy smooth soft ring that leads to a slightly gooey center.
- The cookie is evenly cooked, center of the cookie is actually center, consistent in thickness.
- The top is light and golden in color.
So yes it did taste like a chocolate chip cookie. But it tasted “professional” and of good quality. Oh and I ended up with chocolate on my pants. I can’t wait to see what tonight’s cookie taste like. I believe I told KLT that this cookie will change the world.
As a side note Kim came over for dinner so I baked her a cookie to gather her reactions. First it was OMG that is a big cookie, however it didn’t stop her from eating it all she did complain that her tummy hurt after all that food. Opps! My bad! I asked her if she had a comment for my blog and here is what she said:
“Superb cookie. I like cookies. The three layers of goodness combined with the dark chocolate–near perfection!”
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