It was recently my birthday, I turned twenty two. After twenty one there pessimistically is no other age to look forward to besides retirement. With that being said my friend and I, Michele, made chocolate chip cookies for our History of Math course for my birthday. I find baking very relaxing, as with cooking. I assumed we were going to bake cookies from scratch because she said all she needed was butter. She then proceeded to tell me it was an instant package of cookies where all you add is eggs and butter, honestly I was quite skeptical at first. Although it was more convenient granted it was 11 o'clock on a Sunday evening on a college campus but that is not the point.
We made two batches since we only had one pan. The cookies came out very nicely. Nice even color, great texture. I had the chance to have one freshly baked and it was delicious. Then, I had one in class and it was just as good room temperature. The day after my birthday they were still good, but not the freshly made cookies good.
I then did some research to find the best chocolate chip cookie recipe. I found an article in the New York Times that just addresses that. The title is Perfection? Hint: It's Warm and Has a Secret. Since this paper is obviously credible and has interviews with bakers in New York City I decided to go on quest for a great recipe. I will start with Toll House because it is a classic and cited in the article. There secret is letting the dough sit in the refrigerator for 36 hours. I will try this and report back later when I actually bake them.
This may be a long process because I am not going to make endless batches of cookies, unfortunately.
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