Saturday, November 14, 2009
Ghirardelli cookie disappointment--call for recipes!
I know, I know, I should have known better. In my search for the perfect chocolate chip cookie, I tried the recipe off the back of the Ghirardelli bag. This would be the 3.5-pound, super-sized bag of Double Chocolate chippers sold at Costco only around the holidays. If you've been reading my weekly Friday (sometimes Saturday!) cookie posts, you know I'm a fan (well, fanatic) of Ghirardelli chocolate chips. For some reason I thought that by merely being on the back of the shiny gold and brown package the recipe would somehow be better than other back-of-the-bag offerings. I mean, it had to be, this is Ghirardelli were talking about here.
As I made the recipe, I knew I was in trouble--standard cookie recipe/technique. Cream the butter, sugars (equal parts brown, granulated). Add the dry ingredients. The batter wasn't stiff enough so I put it in the refrigerator for an hour or so, hoping some chill time would hold the cookies together in the oven. Nope. As I feared, the cookies spread apart in the heat and came out thin and lifeless. What a waste of two whole cups of delectable chocolate chips!
I love making cookies, but I've never found that go-to chocolate chip cookie recipe. The kind of cookie that's slightly crisp on the outside, chewy and thick on the inside (yes I've tried the Mrs. Field's recipe with some success but with that much oatmeal, it's just not traditional in my book). So I'm wondering if RM readers could pass along their favorite chocolate chip cookie recipes for me to try. Please, help me find the best chocolate chip cookie recipe so my kids can actually dip them into their milk glasses without them falling apart...