Another day, another batch of chocolate chip cookies! This latest is for today’s Super Bowl party at Mila’s house which I am very excited to go to as it’s been a realllly long time since I’ve seen the whole gang. While baking today, and when realizing that this batch was going to be so excellent, I took pictures. Then I got my local food photography expert to set up his studio and damn, my cookies look amazing. This guy is really good at what he does….(hint, it’s Larry!)
Also, as these cookies are not at all made in some secret manner, I figure I’d share yet again the tips and tricks necessary to make the best chocolate chip cookie. Obviously, there are even finer and exquisite ways to make cookies, but going with this method will no doubt provide a fantastic result guaranteed to make people moan with ecstasy…woah, is it hot in here?
Chocolate Chip Cookies!
Tip 1: The recipe found on any Nestle Toll-House recipe works perfectly. I just don’t put in death morsels as I’m gangsta that way.
Tip 2: Make sure to leave the 2 sticks of butter out overnight so that it’s perfectly soft. That perfect mushiness is essential to really being able to craft a delicious cookie.
Tip 3: Parchment Paper Parchment Paper Parchment Paper. It’s amazing. It prevents your cookies from burning on to the cookie sheet and even better, there’s very minimal mess to clean.
Tip 4: Using a spring-loaded scooper helps create perfect mounds of cookie dough for baking a perfect-sized cookie.
Tip 5: I found that patience is key. Don’t try to cook too many batches at once. I used to try to get two cookie sheets at a time done, swapping the trays at the midpoint of cooking time, and discovered that the batch on the top rack were always better and more perfectly baked than those on the lower rack. Just cook one batch at a time on an upper rack and it’s going to produce better results.
Tip 6: In my oven, 9 minutes and 45 seconds has shown to bake PERFECT COOKIES.
Pictures of Today’s Process, Including Behind-The-Scenes of the Master Food Photog at Work
