The New York Times recently featured a chocolate chip recipe from Martha Rose Shulman, a writer whose healthy recipes have inspired many of my seasonal cooking attempts. The recipe – for Quintessential Chocolate Chip Cookies – seemed easy enough to make on a weeknight, and its publication coincided with my realization that I have a lot of chocolate baking bars in my cupboard.
As I initially thought, the dough was incredibly simple and fast to make. The main alteration I made to the recipe was to half the amount of chocolate because I generally prefer a greater cookie to chocolate ratio in my cookies. I also broke up the chocolate pieces into smaller than the 1-inch pieces called for in the recipe – maybe into 1/2 inch chunks?
The result was great – the bittersweet chocolate was actually a wonderful change to the standard chocolate chip cookie recipe, and I think I will bake with bittersweet chocolate more in the future. The cookies got a bit grainy and crumbly the day after they were baked, but they still tasted pretty good. I think I may have put in too much flour, so maybe this is my incentive to finally get a kitchen scale!
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