February 26, 2009

Bocconcino del Giorno

Next time you make chocolate-chip cookies, try letting the dough rest in the refrigerator for 24-48 hours before baking. The difference in texture is unbelievable!

Read more from the New York Times:
Perfection? Hint: It’s Warm and Has a Secret.
(We have to give Brian's dad credit for introducing us to this one. :) )


Leslie said...

Don read that article when it came out last summer, and now HE makes the cookies. That recipe makes the best batch I've ever had - even without letting them rest for two days (come on. how can you plan for cookies two days in advance?).

efm said...

I haven't gotten to make this particular recipe yet. (Can you believe that I can't find cake flour in DC?!) However, resting the dough in the fridge makes a huge difference in my regular chocolate-chip cookie recipe.

jmc said...

i read this article too, and definitely have the recipe saved in my documents! :) i haven't made it yet, though. it's in a long list of recipes to try.
have you tried whole foods for cake flour? you probably have, but they have so many kinds it seems like they should have it.

Leslie said...

I'll reveal my not-a-serious-baker side here, but FYI, they're definitely worth making with all-purpose flour. Is pastry flour easier to find than cake flour? It at least has less gluten than all-purpose.
Even with plain old regular flour, they're still the best.

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