attn: jacques torres
jacques, these cookies had better be good. not only do you have the gallic audacity to call for not one, but two types of flour (neither of which was standard-issue all-purpose), but you could no less constrain yourself to one type of sugar, let alone only one type of salt. the specifications for the type of chocolate to be used run on for multiple lines, and then refer the reader to a footnote, with yet more excruciating detail. AND THEN YOU DEMAND THAT THE DOUGH BE REFRIGERATED FOR 24 HOURS BEFORE BAKING. jacques, let me tell you, once I am finished hand-adjusting each chocolate chip (yes, he suggests you reorient any vertical chips before baking, "for a more attractive cookie") these had better be the most delicious chocolate chip cookies I have ever tasted.
4 comments:
If you read "Cooking with Lynne" you will find a very simple chocolate chip recipe that I suspect tastes much the same as this "faux high cuisine" chocolate chip cookie - if you wish, you can use 1/4 tsp sea salt and 1/4 fleur de sel in "Cooking with Lynne" recipe, and substitute part of the brown sugar with demerera, and hand place the chocolate chips and I suspect the results will be the same. Oh - refrigerate mine for a day if you wish.
can i have some?
dear chef mom and anonymous: in the end, the cookies are quite delicious. I am not convinced about the need for a 24 hour rest, however: the batch that I cooked in a fit of hunger, a mere minutes after making the dough, was no more nor less delicious than tonight's more aged batch.
so much for zipping up my wedding dress. i heard elastic panels are hot for fall 09.
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