I'm going to Providence to celebrate my parents' birthdays this weekend, but before I go I wanted to post a little something about chocolate chip cookies (not Michael Jackson). As you may remember, I have rather strong feelings about chocolate chip cookies. I have my ideas for making them but I'm willing to try new things and tinker happily. Well, for almost a year now I've been putting the batter in the fridge for a day before I bake it up. This has the desired result of making a soft center and crips outside -- most of the time. But the problem is when the batter has gotten very cold, you ahve to get the timing just right. And I mean perfectly, exactly, no questions asked right. A minute too long and they're overdone, a minute under and they're too gooey. It's a little crazy making. My go-to recipe calls for refrigerating for just a half hour, and when I've followed that instruction (or left them in for an hour or so), it's much easier to guage doneness. Sometimes it's easier to make the batter one day and bake it the next, so I'll still do it from time to time, but it's no longer my method. Officially. In case you were wondering.
(By the way, yesterday I had a Melissa-inspired lunch of garlic ramps and snap peas sauteed in a llittle oil and salt with a poached egg on top. Actually it was my second lunch but hugely satisfying.)
Have a great weekend!