How to Make Pretty Chocolate Chip Cookies

It’s not hard to make a chocolate chip cookie taste good.

But making them bakeshop beautiful isn’t such a snap.

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. SONY DSCGet 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.SONY DSCSONY DSCOnce 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.SONY DSCAbout 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.SONY DSC

Put them back into the oven just until they are golden brown and just set in the center.

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Remove them to cool and then dig into your chocolate chip beauties.

 

Comments

06.06.2013 at 11:10 AM #

Farida

I needed this ! Thank you for advices !

06.09.2013 at 8:48 AM #

Kate

Never thought about using the jelly jar-clever!

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