I'm somewhat of a chocolate chip cookie fanatic, and after using the Nestle toll house recipe for years, I've been expanding my horizons.
I recently tried a recipe printed in the New York Times magazine -- it's from Ruby et Violette, a New York company that sells its cookies over the Internet and at Dylan's Candy Bar in NY.
The actual ingredients aren't so revolutionary -- they are within a 1/4 of a teaspoon of baking soda of my normal recipe. But for the record they are:
- 2 sticks of butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla
- 2 eggs
- 2 cups flour
- 1 tsp salt
- 3/4 tsp baking soda
- 4 cups chocolate chunks (I used 3)
My question is about refrigerating batter and its effect on the baking process. The recipe calls for refrigerating the batter overnight before baking, and it has you bake the cookies at 350 degrees on parchment paper (instead of the 375 that I've always done).
Which brings me, longwindedly, to my question: how does refrigerating the batter affect the baking of the cookies, and how does lowering the temperature and using parchment paper figure in?
(The cookies were really good, by the way. I couldn't find chocolate chunks so I chopped up Ghiradelli semi-sweet baking bars, and it was great. Felt that three cups was an ample amount of chocolate, and I'm not sure how omitting the last cup might have figured in. But they were nice and chewy and good.)
Thanks for any tips you care to offer!