Chocolate chip cookies? Goodness, what is there to ask about them? Is this really worth a blog post?
Why not? It’s a topic I know.
In college, I was required to take a class in public speaking. I’m so not into talking to a group of people, but I did it. One of the class assignments was to give an informative talk — how-to, something like that — with appropriate visual aids. I did baking chocolate chip cookies, and I passed around samples of the dough at the various stages of preparation, with plenty of chocolate chip cookies for everyone to demonstrate that I knew what I was talking about.
On to the questions:
Q: Do you have a favorite chocolate chip recipe?
A: For the longest time, I used a modified version of the Tollhouse Cookie recipe (half-melted butter), and then for a while, I tried the one that comes with butter-flavored Crisco sticks. These days, I glance at the recipe on the back of the chocolate chip package, use a mix of butter and shortening, and occasionally even add baking powder for a more “puffy” cookie.
Q: Do you have any favorite brands that you use?
A: King Arthur flour. For the chips, not as much, although I’ve stopped using Nestle — they don’t melt properly for other recipes, so I don’t buy them. (Love oatmeal fudge bars, must be able to melt the chips!) For vanilla, not a brand, but a condition: No sweetener added.
Q: Cookie dough or cookies?
A: Both! I usually bake a couple dozen cookies and keep the rest as dough for people to munch on.
Any other questions? Leave them in the comments! As always, thanks for reading!