Saturday, December 13, 2008

new flavors, basic recipe

I had planned on baking Dorie Greenspan's "Best Chocolate Chip Cookies" the other night. Her recipe made almost 4 dozen, so I was going to halve it and modify it to also make some white chocolate cranberry cookies with pistachios. It was late and I had stuff on my mind, so somehow I added in 2 eggs instead of 1 large egg as required. Past experience told me that if I continue with the recipe I'm going to end up with puffy cookies, which I hate. But I was hoping that since the eggs were so small, they would only really be...1 1/2 large eggs. I went ahead and baked off 1 or 2 to try. Nope, puffy and cakey. No good. The dough tastes great though, so I think I'm going to freeze it and use it in cookie dough ice cream later on. Or eat it straight when The Small One comes over. Shhh...

Fast forward to this morning. I decided to use my tried and true basic cookie recipe since I was baking for my friend, and didn't want to mess up again. I've used the recipe for chocolate chunk cookies, chocolate walnut, white chocolate cranberry, etc. I was making white chocolate cranberry cookies with pistachios today. The pistachios I bought were shelled and raw, so I toasted them slightly in a dry pan, and tossed them in.

Nom nom nom...lucky I gave most of these away

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