As I have written The Cilantropist over the last year, there are some recipes that I get from cookbooks or magazines and I put my own spin on them; however, as I become more inspired by the 'hows and whys' behind cooking, I find myself working to develop my own recipes based on basic techniques and principles of flavor. I feel more confident completely re-vamping a published recipe, or simply starting from scratch and writing my own recipes. What does that really mean? These days, I spend a great deal of my kitchen time with recipe testing. I think it is important to perfect both new and old recipes, which is why I often go back and test recipes I have previously posted.
Case in point: my recipe for Jacques Torres Chocolate Chip Cookies.
Ever since I tried this recipe for the first time almost a year ago, I have not been able to make any other kind of chocolate chip cookie; I was so smitten, that I was able to overlook the slightly arduous NY Times recipe, that became an extremely arduous recipe when I tried to halve the ingredients. Despite being difficult, I did cut the original measurements in half, posted them on this blog, and the recipe worked.
Who wants to measure out 2 cups minus 2 tablespoons flour? Or 1 cup plus 2 tablespoons sugar? I like nice, round measurements, especially for a chocolate chip cookie that should bring me soothing, chocolatey comfort rather than stress. I decided enough was enough and so this week I reworked the recipe to be easy-peasy.
I had planned to try and change just a few of the measurements, and see how it went. Admittedly, I wasn't sure I could come up with a recipe to rival the original and so I wasn't even going to tell you I was working on it (yes I know, sneaky sneaky). But then plans changed when this cookie turned out to be fantastic, and I was so tickled pink that I just had to tell you all about it.
Now I am sure Mr. Torres (or his battalion of pastry chefs and bakers) painstakingly concocted his heavenly chocolate chip cookie recipe and I am by no means saying my tweaks and changes make it the pinnacle of perfection. Yet, it is amazing how just a little math and flexibility with ingredients can make the recipe substantially easier to follow, while still producing what I think is the best chocolate chip cookie.
Now I have said it before and I will say it again: I am thick-and-chewy cookie kind of gal, so these confections are the stuff of my dreams. This recipe results in a cookie with a little extra heft because of the inclusion of bread flour; I mean look at it, this cookie has some serious height and a center that is soft and dense. Not to mention, it is riddled with enough chocolate chips to satisfy even your strongest chocolate craving.
So, now that I have fixed up the recipe to be all new and shiny for you, go ahead and check it out. It will still be listed under Jacques Torres Chocolate Chip Cookies, and I would highly recommend that you make these as soon as possible. I promise it is super easy, so you have no excuse not to make them. (As though you needed an excuse to make chocolate chip cookies anyway.)
And just so that you know, in the future (and also in the past) if I - make any minor recipe revisions/suggest ingredient substitutions/include extra instructions for freezing or canning - I will post those on The Cilantropist Facebook Page. If there are any other major recipe changes like this one (especially to favorite recipes), I will devote a short post to keep you updated.