When I first made these cookies there was not going to be any blog post. Then I got mad. I wrote a scathing report in order to share with you the VERY important news that Mark Bittman is a fool. I was going to take back any points I had given him over the delicious shrimp and white beans dish because he had so led me astray.
It all began when I stopped buying Nestle's chocolate chips and started buying Ghirardelli chips. I somehow failed to realize that I would no longer get the recipe for chocolate chip cookies on the bag. I do realize that with the age of the internet, I would easily be able to google up the recipe, but I said to myself, Mark Bittman knows how to cook everything. It says it right there on the front of the book: How to Cook Everything.
So I mixed up his chocolate chip cookie recipe, filled with hope. It was a disaster. The cookies stuck to the tray. They stuck to parchment. They stuck to silpat. I chipped and pried them up and fed my not very discriminating husband bits and pieces of ooey gooey chocolate goop and slightly charred crumbles. And then I had to try to clean up. It is possible at this point that there was some combination of swearing, crying and banging of pans. I was so annoyed and upset that I took the second dozen and shoved them on a tray in the freezer, froze them, and then threw them in a bag to be dealt with later.
It is now LATER.
Later is a delicious place to be. Also, remarkably less sticky.
NEED TO BE FROZEN FIRST, MARK, CHOCOLATE CHIP COOKIES
from How to Cook Everything*
*except chocolate chip cookies
INGREDIENTS:
2 sticks of butter softened
1/4 C white sugar
1/4 C brown sugar
2 eggs
2 C all purpose flour
1/2 t baking soda
1/2 t salt
1 t vanilla extract
2 C chocolate chips
DIRECTIONS:
Cream together the butter and sugar, then add the eggs one at a time, mixing well until blended. Then add the vanilla. Sift together the dry ingredients (flour, baking soda, salt). Add to the butter/sugar/eggs mixture and mix until combined. Stir in the chocolate chips. Form into balls and place on a cookie sheet in your freezer. In about 30 minutes to an hour, take the balls off the cookie sheet and place in plastic freezer bags.
To bake from frozen, place on a baking sheet covered with parchment paper or a silpat mat. Cook 10-12 minutes at 375. Let cool on the sheet for 5 minutes, then transfer to a baking rack to cool further. Or transfer directly to your mouth. Your choice.
2 comments:
nice. love the tablecloth!
I think it is possible that while he knows how to cook everything he lacks something in the baking department. Because the scone recipe from his HTCEV book was a disaster for me and I've spoken to someone else who also had a disaster from another Bittman baking recipe.
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