What’s missing from the Toll House bag recipe?
March 9, 2011 at 9:37 pm 2 comments
One of my favorite cookie articles ran in 2008 in the New York Times. Nearly every baker interviewed noted that they refrigerate their cookie dough, some for a few days.
From the article:
And by Ruth Wakefield, it turns out. “At Toll House, we chill this dough overnight,” she wrote in her “Toll House Cook Book” (Little, Brown, 1953). This crucial bit of information is left out of the version of her recipe that Nestlé printed on the back of its baking bars and, since in 1939, on bags of its chocolate morsels.
I commonly refrigerate dough, but more for convenience than for chemistry.
It appears 36 hours of chilling dough makes a richer chocolate chip cookie.
Give it a try. Even if you flop, who is NOT going to taste test a chocolate chip cookie for you?
Entire article at this link.
Entry filed under: Uncategorized. Tags: chocolate chip cookie, New York Times, Toll House.
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1.
Denise | March 9, 2011 at 9:51 pm
I also add a touch of cinnamon, nutmeg and almond extract to my chocolate chip cookies. Try it and folks will love them – I promise!
2.
Freddie | March 14, 2011 at 2:42 pm
I’m willing to be a taste-tester!