July 24, 2010
When I had a hankering to bake today, I turned to the simple but trusty chocolate chip cookie. Now I realize that my next statement might be seen as chocolate blasphemy, but I'm not one of those people that sees chocolate and drops into a fit of ecstasy. I can enjoy it every now and then, but my first choice for something sweet would be fruit related. Since my husband doesn't care for fruity desserts, I usually make something with chocolate or peanut butter for him. Chocolate chip cookies are a safe bet, and the way he likes them is not the norm.
When most people think of the perfect chocolate chip cookie, they see a soft, chewy cookie with maybe even a gooey center. My husband likes them firm and crispy. Most recipes I've come across do not satisfy his definition of a good cookie, until I came across this recipe that gets nice and crispy around the edges, but stays just a little soft in the center. Cook it a few minutes longer and you have a good crisp cookie all the way through.
I experimented with my pizza stone also, baking one batch an a cookie sheet, and the other on my stone. The only differences I could detect, was the batch baked on the stone took a few minutes longer to cook, and those baked on the cookie sheet spread out a tiny bit more. As far as taste and texture went they were the same.