I love a good chocolate chip cookie. I can’t deny it. I might even say it is my favorite dessert. Or at least favorite baked good. I once told A that chocolate chip cookies were like warm love. I’m not sure what that means, exactly. But I know it’s true.
A bad chocolate chip cookie is a grievous insult (I’m looking at you, Le Bus. Also, Blue State Coffee: unacceptable). But a great one (Metropolitan Bakery and Weaver Street) can’t be beat.
So when I decided to hold my first baking workshop* this past Sunday, what other delectable treat could I possibly hope to perfect? Not a mere brownie or pie or cake. Nope. Not me. I set my sights on these:
But I am getting ahead of myself.
First, I planned:
I compiled several of my favorite recipes, then used a primer on chocolate chip cookie consistency from Food Network Magazine. From these, I created three separate recipes, four prepping/baking methods, and six alternate mix-ins. And then…
I cooled (tasting cookies at room temperature is best for evaluating quality).
I was nervous. Would they be disasters???
78 75 70 cookies later…success! Stayed tuned, friends, for three new recipes:
- Toffee chocolate chip
- Chocolate chip cherry
- Easter cookies
In the meantime, do not fear. We found good homes for these lovely treats.
Don’t you wish you were our friend?
* Baking workshops are full days of baking in which I experiment with different alternatives to develop new recipes.