we simply followed the recipe on the backof the semi-sweet Ghiradelli chocolate chips (the best chocolate chips I’m now convinced). That sounds simple enough, but of course there was a slight dilemma…as we had not been softening the butter, it was still refrigerator cold. Normally, I would have just used cold butter, but my friend suggested that we soften it in the microwave and not really knowing the strength of my ancient machine, she melted the butter. I had no idea the effect this would have on the dough, but was drunk enough to find out. The result was a mousse like dough that tasted delicious, but had an airy quality. We debated adding oats or more flour, but at the end of the day we went ahead and baked them leaving extra room for the cookies to spread out in case they just melted in the oven.
It turns out that we stumbled onto kitchen genius. They came out flat, sweet and perfectly chewy—just like the ones I’m addicted to at a local bakery. In general, I do prefer a more meaty, cake like cookie, but I would definitely consider experimenting more with melted butter in dough.
On a side note, deciding to bake chocolate chip cookies at 10pm while starting a game of Trivial Pursuit is not such a good idea for those of us that like to be in bed before 2am...and neither is eating your body weight in dough and cookies...especially if you're also going to be drinking a full bottle of wine and eating chili for dinner...
Summary:
Difficulty level: Low
Effort Level: Low
Cost: Inexpensive
Result: Delicious—even with a butter variation. This recipe is a keeper!
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