Chocolate Chip Cookie
March 10th, 2010 | Category: Food, Photo Blog
This is the best chocolate chip cookie I’ve ever baked. Here’s a similar recipe from my archives. This time around, I’ve used twice the amount of baking soda (makes the cookies slightly darker), refrigerated the dough for 36 hours (allows the flour to completely absorb the eggs – a tip I’ve learned from this article) and sprinkled chocolate pieces on top right after I took them out of the oven.