Cookie Secrets

| Thursday March 8, 2007

We can just feel our hips expanding with this delicious post from The Amateur Gourmet.

This is the best batch of chocolate chip cookies I've ever made and I attribute its success to two things: an ice-cream scoop and Diana's cookie sheets. And maybe a 400 degree oven.

We did The Martha Stewart recipe again (still the best recipe I know) and we were nervous because even though the first time was such a success, subsequent batches have been inconsistent. Mostly, the cookies sometimes come out too puffy, or not flat and crispy enough. (We love them flat and crispy but still chewy on the inside, hot out of the oven.)

Here's why I think this most recent batch came out the best:

- I just bought an ice cream scoop with an ice-cream release button that allows you to scoop out perfect mounds of cookie dough and plop them perfectly on to the sheet. Why is that good? Well for some reason the mounds of dough the ice cream scoop creates are the ideal shape for making flat, crispy, chewy-on the inside cookies. And every cookie comes out the same so consistency is king.