I made "Joy of Cooking"'s basic chocolate chip cookies a couple of days ago (first time I've had to bake in months, so I was extra conscious of how much I enjoy working in the kitchen), made some modifications based on what I had in the kitchen, and they were VERY good. So I thought I would share these modifications.
--I was out of light brown sugar, so I used all white sugar.
--Because I was worried about a lack of moisture in the white sugar, I threw in about 2 Tbs of cottage cheese (4% milkfat) with the butter and sugar.
--Because I didn't have quite enough chocolate chips, I added about 1/4 cup walnuts (this is an option in the original recipe--so I guess the real "modification" is that I used about 5/6 cup of chips instead of 1 cup).
--On a last-minute whim I added about 2.5 Tbs of plain unsweetened cocoa to the dough.
Other than that I followed the recipe. Baked on parchment paper on heavy-duty light-colored aluminum cookie sheets.
They came out, of course, as chocolate-chocolate-chip cookies--I was really surprised by how much darkness of color and depth of chocolate flavor a relatively small amount of cocoa produced. They spread a lot, so they were quite thin at the edges, with a pronounced caramelly chewiness, like stroopwafels or whatever those caramel wafers are called, and moist, tender middles. The cocoa flavor was intense and a tiny bit spicy even--or maybe that was a very slight bittersweetness, since I didn't add any extra sugar with the unsweetened cocoa. Anyway, they were great, and since it would be very easy to try this with pantry staples, I thought I'd record it.
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