After running a few errands with Fuzz, I came home to find an email from my friend Valerie who’d gone ahead and tested another cookie from the Showdown list – Rob’s Radical Chocolate Chip Cookies.
Both of us had doubts because the recipe called for milk chocolate, which is something we don’t particularly love in chocolate chip cookies. We also had look up “Baker’s Sugar” to see what it was. Turns out it is just superfine sugar. Val went ahead and used superfine sugar, but I’ll probably just buzz some sugar in the food processor.
End result? Very good cookies. Based on Val’s notes (below), I’ll give them a try as well.
“love the texture — really crispy/buttery on the outside with chewy middles. Nice and bumpy cookies. Pretty flat, but I have a feeling they aren’t supposed to be that flat since he says to flatten slightly going into the oven. I didn’t flatten at all and in fact I chilled the dough, but they still came out fairly flat. Ok, not THIN, but just not thick. I love the texture. The taste is very good, but pretty sweet. definitely go with the semisweet or dark chocolate for some of the cookies. also, I would add a bit more salt. (actually, I DID use a rounded teaspoon instead of the 3/4 teaspoon and I used salted butter and I still thought it could use a bit more…. I think that is because I was tasting so much sweet that I couldn’t taste the salt as much?) they aren’t tooth-achingly sweet or anything, I would just up the salt and nix the milk choc.”
(Photo courtesy of Valerie)