I love a good chocolate chip cookie.
Just the other night we made cookies and I remembered advice from THE person who makes the most available cookies I’ve had. Her dad owns a bakery and she has some kind of midas-food touch.
I simply follow the instructions on the package.
Yeah, like it’s that easy, right? I do that to, exactly… with a few exceptions.
Those darn exceptions have got to be the downfall of “perfect.”
Anyway, it’s been on my mind this week, and look at this article I just found: Ask a Chef: Chewy chocolate chip cookies
Here’s what I love about this article: instead of a recipe (which there is, actually, at the bottom), it focuses on the science of making a good cookie. When you have words like creaming process, seeping, “run out,” hydrated, emulsify, brown the butter, etc. you know it’s going to be fun to read.