I've made these a few times after reading the raves on egullet. I'd not had any for a few weeks, and I was amazed again at how good these cookies are. I tried to show some restraint, and froze half the batch of dough for later since I made some cupcakes the same day.
I wasn't quite sure what they were supposed to look like. I had some that looked like regular choc-choc chip cookies, and others that had a ridge. I was thinking the difference was in the chilling times, but an egullet discussion shared that it was more the thickness of the cookie that made the difference. They'd also posted a link to Pierre Hermé's. This batch looked much closer to the pic than others I've tried, though i have to say I don't mind practicing these!
Thanks to Jessica of cookbookhabit for selecting this recipe! Next week is Floating Islands selected by Shari of Whisk: a food blog.
Glad they turned out so well! They look lovely.
ReplyDeleteI think that the cookies look fantastic and honestly, they taste so good, who cares what they look like?
ReplyDeleteI guess you really liked them! Me? Not so much. Maybe if I left out the salt.....
ReplyDeleteThey look great! I'll have to check out that egullet thread. I could read about these cookies all day (and I pretty much have been).
ReplyDeleteI think they look great! And when a cookie tastes this good, who really cares how it looks?
ReplyDeletePractice does make perfect. I practiced some more and have two more logs in the freezer - with mexican chocolate. YOurs look great.
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