Cookies

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.