Chocolate Chip Cookies

And a haircut!!


I cut it all off!! Im feelin' really ballsy... I might cut it even shorter, maybe a pixie cut! Ok, relax. I love my new haircut!!

But even more important is that I finally baked a batch of chocolate chip cookies that I was happy with! I'm always having problems with either the taste or texture. But the one's I made yesterday were OhHhHhHhHhH SO GOOD!

I've used this recipe before that I found on Brown Eyed Baker's website. It's a recipe from Baking Illustrated called Thick and Chewy Chocolate Chip Cookies. Sounds perfect, right? But, I didn't like it. It was like too cakey. I wanted them like doughy, moist, chewy... you know?

But everyone else who made them LOVED them, so I had to try again. Plus, my PMS was really kicking in and I needed some kinda chocolate treat.



First off, this time, I tried the shaping technique that they (try) to describe. It's kinda confusing to me but I did my best. It's to get that crinkly, rough top. Obviously, looking at that picture, some came out pretty and some didn't haha!

On the other tray, I just did regular balls :-)


The only thing I (thnk) I changed this time is that I used that Billington's Natural Dark Brown Molasses Sugar instead of the Domino's Dark Brown Sugar that I used last time. I still don't know if there is a difference between the two sugars (they smell totally different) but it really made a difference in the texture of the cookie. And the flavor!

It was so thick and chewy, just like the Chewy Chocolate Gingerbread Cookies that I made last week. After cooling, the edges became crunchy, but the inside was still moist. And the flavor was so deep... it went so well with the bitter-sweet chocolate!


On a random note, the flavor of the Dark Brown Molasses Sugar reminds me of "kuromitsu"... its a Japanese sauce that's used in desserts. I think it's just a Molasses sauce. So I know brown sugar is brown because of molasses. But is there like more molasses in this Billington's sugar?