How to Make Pretty Chocolate Chip Cookies
It’s not hard to make a chocolate chip cookie taste good.
Gotta start with a good batter. I shared this recipe for a more wholesome version of the classic Toll House last week. This lip-smacking brown butter version from Cooking Light is worth a go. And for something a little more indulgent, I like this one from Smitten Kitchen. Get your pretty on by rolling the dough in the palms or your hands into balls, setting them on a baking sheet, and chilling them for at least a couple of hours. If you are short on fridge space, you can crowd the balls onto a single cookie sheet, and then separate them once it’s time for baking.Once your dough is good and cold, use the bottom of a drinking glass or jelly jar to press it into fat discs. Then, into the oven they go. I opt for a lower temperature than the norm, usually 300 to 325 degrees, which seems to prevent the cookies from spreading too thin.About 2/3 of the way into the cooking time, pull the cookies out of the oven. Set a drinking glass or jelly jar that is a little roomier than the cookie over each one and move it in a circle, gently pressing the edges of each cookie into a perfectly round disc.
Put them back into the oven just until they are golden brown and just set in the center.
Remove them to cool and then dig into your chocolate chip beauties.