While I’m sitting here not writing the intro for this month’s cover story, I wanted to throw some props to America’s Test Kitchen. Gina and I made three of their cookie recipes this weekend with great results.
The Thick and Chewy Chocolate Chip Cookies are brilliant. I generally prefer milk chocolate to semi-sweet, so I cut the brown sugar down a bit. It’s a premium-only recipe right now, but I’m sure it shows up on Google. These are consistently described as the best chocolate chip cookies people have ever had.
I love peanut butter cookies, and their peanut butter cookie recipe is fantastic. They’re delicate, chewy, with a nice crisp shell. The secret was to pull them out of the oven before they were actually done. They recommend Jif peanut butter, but I actually used the fancy gourmet stuff, which separates into oil and peanuts, with great effect.
The Soft and Chewy Sugar Cookies were looking great, til I over-cooked them and turned them into little crisps. I’ll try them later and see what I can do next time.
i love the cook’s illustrated site. the cookies look delish… will have to try them out!
Hey Anna, How are you doing?
The Cook’s folks have never steered me wrong, and they make one of my all-time favorite magazines.