Nov 13 2008
The Perfect Chocolate Chip Cookie Revisited – recipe
Back in early September I blogged about The Perfect Chocolate Chip Cookie recipe I had found through Erin Cooks. I had tweaked the original recipe to be made with palm sugar and fructose in stead of brown sugar and sugar, respectively.
A week or so later I decided to go ahead and try the original recipe. Guess what: I can eat sugar!!! YAY! Life is back to “normal”. No negative reaction as I’d had in the past months – nothing except the taste of chocolate chip satisfaction.
Anyways, after trying the original recipe I was pleased by the results. The cookies baked and settled really well and looked absolutely beautiful. however, I did rather enjoy the flavor of the palm sugar more than that of the brown sugar.
But, alass, they are two different cookies….I guess I will just always have to make a batch of each to get the best of both world.
You can find the recipe here.
Yay! I’m happy for you!
I think the secret to any chocolate chip cookie recipe is to take them out of the oven just a minute before they actually appear to be done. Let them finish cooking on the rack for perfect chewiness!