Subject #15: Giant Cookies from How Sweet It Is
Apparently the last time I wrote about a new cookie recipe was over a year ago. How is this possible?? Did I really go a full year without trying a new (chocolate chip) cookie recipe?? Not quite: I made this recipe in November just before leaving for Russia so that I’d have something delicious and comforting to nibble on when I arrived in the strange land. Then came December and the holidays and I never got around to posting it, but a polite request from a dedicated reader for another cookie recipe reminded me .
What interested me about this recipe was the technique used to form the cookies: roll the dough into a ball, then tear the ball into two pieces and stick the rounded sides together, forming an oddly-shaped cookie stack. Place it on the cookie sheet with one of the torn sides facing down. (I didn’t take any pictures of this, but there are photos demonstrating the technique along with the recipe). The cookies that result should have an attractive craggy surface after baking.
The author used mini M&M’s to make colorful cookies while I used my regular chopped chocolate. I also didn’t make mine quite as giant as hers. Some commenters on the post stated that the recipe is the same as the Cooks Illustrated chocolate chip cookie, which I’ve tried before. However, it’s not identical– Cook’s Illustrated has you brown the butter, and and browned butter has characteristics that make it different from regular melted butter. Plus CI had the interesting step of whisking the eggs with the sugar and butter several times until the mixture is thick and shiny, while the How Sweet recipe just says to combine until mixed. That’s different enough for me!
So how did my cookie stacks turn out? To be honest, some of them melted together in an odd way while baking and came out looking like lumpy alien cookies.
But putting aesthetics aside, these cookies were wonderful! Even fully baked these were sort of like cookie-dough cookies, soft and rich and buttery. I think the stacking method helps to make the center of the cookie thicker and therefore it stays softer while the edges brown and become nicely crispy. The cookies also maintained their texture for several days after baking, which made me happy (I hate it when cookies become harder and dry within a day or two!). The tear-and-stack technique is something I’ll try again with other recipes since it does seem to help with texture. In the future I’d probably choose this recipe over the CI one, since without having to brown the butter it’s much quicker and more simple.