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Blue Chip Chocolate Chip Cookies - David Lebovitz
- Thread starter meryl
- Start date
I made the dough, now will bake tonight---the snowy roads delayed my evening. rats.
I toasted up some walnuts cuz I was out of pecans. We'll see. It sure smelled good. Really easy to put together, I didn't even use a mixer. Not sure there is much difference in any of the choc chip doughs I have tried. this one just hit me on an "I want choc chip cookies" day. Will report tomorrow.
I toasted up some walnuts cuz I was out of pecans. We'll see. It sure smelled good. Really easy to put together, I didn't even use a mixer. Not sure there is much difference in any of the choc chip doughs I have tried. this one just hit me on an "I want choc chip cookies" day. Will report tomorrow.
Well, I can immediately see two things which might impact the outcome:
If you didn't use a mixer, then the sugar wasn't beaten. That will change the finished cookie..chewier, I think?
And letting the dough sit overnight also impacts the dough. I don't know the exact result of that...dissolving sugar? gluten relaxation? just that the creator of "David's Cookies" said that was a necessary step for their cookie dough.
So...just in case these turn out to be "The Cookie"...remember that you did those two steps.
If you didn't use a mixer, then the sugar wasn't beaten. That will change the finished cookie..chewier, I think?
And letting the dough sit overnight also impacts the dough. I don't know the exact result of that...dissolving sugar? gluten relaxation? just that the creator of "David's Cookies" said that was a necessary step for their cookie dough.
So...just in case these turn out to be "The Cookie"...remember that you did those two steps.
the cookies were great. baked up very nicely. since I hand mixed, I used room temp butter
and couldn't imagine trying to cream cold butter and sugar till the butter softened anyway. I personally don't think cookie dough needs lots of beating. The cookies kept a nice mounded shape. My only disappointment was totally my fault that I used walnuts instead of pecans and I think I over-toasted them---the cookies are a bit too walnut-toasty for me. I thought I would let them mellow overnight and try them again this evening. I let the dough sit at room temp for about an hour before shaping and baking. Next time I make these, I will use pecans and make some without nuts as well. I really liked the soft/chewy texture. I think the dough would hold up well to chocolate chunks.
and couldn't imagine trying to cream cold butter and sugar till the butter softened anyway. I personally don't think cookie dough needs lots of beating. The cookies kept a nice mounded shape. My only disappointment was totally my fault that I used walnuts instead of pecans and I think I over-toasted them---the cookies are a bit too walnut-toasty for me. I thought I would let them mellow overnight and try them again this evening. I let the dough sit at room temp for about an hour before shaping and baking. Next time I make these, I will use pecans and make some without nuts as well. I really liked the soft/chewy texture. I think the dough would hold up well to chocolate chunks.