Monday, May 24, 2010

Thin and Crispy

I have a few favorite chocolate chip cookie recipes--and this recipe, from Dorie Greenspan, is one of them. The buttery dough is full of dark chocolate shards, in this case cut from a hunk of Callebaut. You can use chips, but the big and little slivers fill the cookie more completely and add texture -- my favorite chocolate chip ice cream is the same way. If you want variety, you can substitute unsweetened cocoa for some of the flour to make thin and crispy chocolate chocolate chip cookies, or add espresso powder for a little more jolt to your cookie. - Posted using BlogPress from my iPhone

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