08 February 2010

pity cookie post

cookies

I have a series of posts related to our little Super Bowl party eats, and although I never was going to blog about it today, it's depressing because my team lost. So I will talk briefly about the cookies I made last week.

As a runner, it's important to have cookies. It's a necessary edible to have on hand because it makes the most delicious post-run refueling I've ever eaten, next to a packet of ramen after a long run. These are the Cook's Illustrated/America's Test Kitchen thick and chewy recipe, though I've decided they don't stay chewy for much longer than a day and I think it's because they're baked at a lower temperature and for longer. Yeah, whatever I said before, I think taking them out of a 350° oven a bit before completely baked (which would be around 10-12 minutes) and letting them rest for 10 minutes on the baking sheet is a better bet for chewy longevity.

cookies

Instead of chocolate chips, these are made with toasted coconuts and slivered almonds, and white chocolate chips instead of chocolate.

That's all.


6 comments:

  1. Speaking of the Super Bowl, I found it curious that you didn't have any foods tailored for a Super Bowl party like burgers, pizza or wings, but now I have my answer.

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  2. Oh, these look delicious!
    I'm not a runner, but I still think it's important to have cookies on hand. :)

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  3. those cookies look yummy! sorry your team lost.

    my team won :) (sorry, I do like mannning but I'm from New Orleans!)

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  4. I love the flavors in this cookie. Nice creation!

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  5. Jogger ~ Yes, I have a few reasons I don't pre-blog about events or holidays, though if I got my act together I could.

    Caitlyn ~ Thanks!
    This is true. I can think of a number of reasons why a cookie at hand is needed. And when it comes to knitting, we'll spear the cookie with the needle so our hands won't get dirty.

    Heather ~ That's alright, you'll appreciate tomorrow's post. =P

    Maria ~ Thank you!

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  6. This used to be my favourite recipe until I tried the one from NYT! I make it with all purpose flour instead of the bread/cake mix to keep it simple. It doesn't have quite the chew, but it's still delicious and better than CI's thick and chewy. I acutally find that my chocolate chip cookies get softer the next day and it drives me crazy! I usually have to store them out in the open without putting them in a box so they stay drier. Personally.. well at least in my oven because I've tried baking cookies at 325, 335 and 350, I think 335 is the best because 350 produces cookies that are too dry.

    ReplyDelete

Thanks for taking the time to comment. Your thoughts are appreciated! ^,^

~Christina

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