It's been over a year since I last did a chocolate chip cookie test. When I found out Molly Yeh's new cookbook Sweet Farm had a ccc recipe in it, I knew it would have to be the first recipe I made out of it.
Recipe Notes:
- calls for melted butter
- uses both baking soda and baking powder
- calls for both vanilla and ALMOND extract (the first I've ever encountered in a chocolate chip cookie recipe)
- calls for chopped chocolate but I opted for Ghiradelli bittersweet chips
- topped with flaky sea salt
- this is essentially a one bowl recipe but I opted to mix the dry ingredients in a separate bowl before mixing all the ingredients together
- cookies are a whopping 1/4 cup each but I only made one that size and opted for a 1.5 tbs cookie scoop for the rest of the cookies (yields over 4 dozen)
The Results: The highlight of this cookie surprisingly isn't the potato chips but rather the unique addition of almond extract, which adds a subtle fruitiness/sweetness that brightens the cookie. I thought the potato chips would add a nice salty bite but rather they only provide a little bit of texture if you had some chips that weren't submerged inside the cookie.
I also made only one large 1/4 cup sized cookie (as suggested in the recipe) and the bigger cookie yields a larger and softer cookie center. The gooier cookie center was a more delicious way to enjoy this cookie but a smaller 1.5 tbs cookie is also quite tasty--the texture is a little less gooey.
This cookie would have had more depth if it had brown butter and if the dough was refrigerated overnight before baking. This is pretty good cookie after a year hiatus from chocolate chip cookies in the Chung kitchen. 🍪🍪🍪
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