Others, however, aren't quite so reliable. Last week I spent an hour making a hazelnut brittle to fold into biscotti - only to have them end up as being the worst guest treat I've ever offered. Ugh. It looked so good on television.
This week, however, I hit the jackpot. "America's Test Kitchen" airs on PBS on Saturdays - here around noon - and last week they made what they called "The Perfect Chocolate Chip Cookie".
I have to agree.
Because the butter is browned and the sugars are fully dissolved in the brown elixir, the dough starts out with a faint caramel note. The cookies are THE BOMB. And a perfect all American treat for the holiday weekend. (I'll bet they'd make GREAT ice cream sandwiches!)
I can not take credit for them but I can direct you to their site. Here you go:
I can also say that every little thing that they tell you to do is completely worth the effort. In fact, now that I've made them more than a few times, I must say that the method is actually easier than the traditional one. All you need is a good bowl, a kettle for the butter and a stiff wooden spoon.
I won't try another chocolate chip recipe again. I've found mine. Off to find a glass of cold milk.
P.S. I use 1/2 semi-sweet and 1/2 milk chocolate chips and added 1/2 cup of toasted pecans.
P.S.S. For those of you who don't use the internet much for cooking, please note that every now and then recipes are removed from websites like this. You might want to print it out and save the hard copy.