I seldom make chocolate chip cookies because they never live up to my fantasy — moist and THICK. A cookie can’t be too thick. So I was hoping that the recipe by Wendy Gaynor of Ruby et Violette would be the cookies of my dreams.
They were delicious and moist, and (Mom, stop reading) I licked every bit of dough from the beater (I told you not to read that. I promise I did not get salmonella!), but they did flatten out more than I’d hoped — especially the ones that had to bake directly on the pan because I ran out of parchment, oops. Also, I skipped the step where you refrigerate the dough because chocolate chip cookies are comfort food, and I am not interested in waiting OVERNIGHT for comfort food. Seriously, who has that kind of self-control? But maybe it would have kept them thicker, guess I need to try again to be sure. Oh, and the recipe is supposed to yield 36-72 cookies, but in this house, it yields closer to two dozen. I’m sure that had nothing to do with it. :)
The blog where I first stumbled across this recipe suggested that four cups of chocolate chunks were too many and I scoffed — does not the fact that two bags of Whole Foods’ dark chocolate chunks contain four cups plus just enough for a snack while they bake indicate that four is perfect? — but I have to admit that I agree. If you regard the cookie as merely a vehicle for chocolate, then four will work for you, but if you want to enjoy the cookie as well, scale back.
Anyone have a recipe that might work better for me, even if I cheat on some of the steps?