Tuesday, February 16, 2010

TWD: My Best Espresso Chocolate Chip Cookies

Chocolate chip cookies are one of those foods where having variations is a good thing. Sometimes you're hungry for thin, sometimes for chewy, sometimes for cakey. You get the picture.

My personal favorite recipe is from Shirley Corriher's Cookwise. The cookie formula allows for three kinds of textures. The household choice is In-Betweens.


But I have to say that Dorie's version is delicious. Texture aside, the cookies have a wonderful flavor, allows for some ingredient variations, and the dough freezes beautifully so you can have cookies-on-demand.



I didn't do anything special when I baked these. Once I had scooped out the dough, I just popped them into the oven and baked for 10 minutes exactly. They flattened a bit, but not dreadfully so.

The frozen dough balls don't need to be thawed, just placed in the preheated oven. After 10 minutes of baking time, I start watching them for doneness and pull them out when I think they're ready. Slightly underbaked works well for these cookies.


This week's treat and recipe was brought to us by Kait of Kait's Plate. Stop by the TWD site for more cookies and comments.

Remember, having more than one chocolate cookie recipe is never a problem.

6 comments:

Mary said...

Yours look great--not nearly as flat as mine! I agree about having lots of recipes--who knows what you'll crave next time!

Susan said...

My cookies were flat as pancakes. Yours look great!

Flourchild said...

Your cookies look amazingly fat and delicious! Great baking!

Megan said...

I'm glad you think that having more than one recipe is okay - because I think I have like 20.

Do I need help? I think the recipe you referred to is the only one I don't have.

jillbert said...

I liked these too, and there's definitely room for more than one chocolate chip cookie recipe. I have Cookwise, so I'll have to take a look at the ccc recipes.

TeaLady said...

Good looking cookies. I don't care for flat, but the flavor was great.