Oh they sounded too good to be true! I was so excited to see all these fabulous chocolate treats in Food Network Magazine‘s March edition. They have a section dedicated to making particular types of chocolate chip cookies and I had the ingredients for the crispy-cakey ones which sounded delicious to me. So, I gave it a shot!
Whisk together 2 1/4 cup flour, 1 1/4 tsp salt and 3/4 tsp baking soda in a large bowl.
Cream together 2 sticks of softened unsalted butter, 3/4 cup packed light brown sugar and 3/4 cup white sugar.
Beat in 2 large room temperature eggs, one at a time. Add 2 tsp vanilla extract.
On low if using a mixer, add flour mixture and beat until combined.
Fold in 2 cups of semisweet chocolate chips. Add plastic wrap directly to the dough and chill in the fridge for at least an hour.
“Drop scant tablespoonfuls of dough onto the prepared baking sheet…”
What does that mean exactly? Many 1 tablespoons of dough or do I make them with a few scant tablespoons? I hate it when directions aren’t clear. OK, so I just did 1 tablespoon of dough per cookie.
I put them on a parchment-lined baking sheet and separated them by two inches. I put them in in a 425F preheated oven for around 8 minutes, watching until they were golden brown around the edges but still light in the center.
Crap! They continued to darken on the baking sheet which you are supposed to let the cookies cool on for ten minutes before transferring them to the cooling racks.
I made three batches of these cookies, watching every time and subsequent to my first attempt moved them directly to the cooling racks and they were still burned.
Review
Crispy edges in a 425F oven is not worth burning all those cookies. I lost a lot of ingredients to this recipe and even with the bottoms scraped off, Reg did not want to eat them. Yes, they were cakey but who cares? Burned food is burned food.
Perhaps they were supposed to be larger but how could I tell from the directions? Also, white text on a dark background is really hard to read, especially when it came to the measurements. By the end of testing this recipe I was totally frustrated. What seemed like a fun foodie idea was most definitely… not.
I hate wasting food, time and money. How disappointing! I give this recipe two out of five wooden spoons and will never make them again.
Too bad! Nice action shot, though, of that egg yolk juuust about to slide off the rim of that bowl into the mixer.
That sucks, there’s nothing worse than a burnt cookie. I have to agree, the temp. is definitely higher than I would be comfortable baking cookies at, maybe the cookie sheets need to be positioned higher in the oven so their bottoms don’t burn.
I tried out the last Martha Stewart Choco. Chips Cookies you reviewed and they were absolutely awesome, right up there with Lorraine’s.
I still want to try them. I usually positioned them on top in the oven. I also use a real cookie sheet that is insulated. I don’t know if this would make a difference for these. And usually I take out the cookies 2 min. before they say in a recipe.