Joy the Baker

Thank you to the many-many-many of you who took the time to talk me through my heartache.  I can’t even begin to tell you how special your insight and comments are.  Really.  I read every single word and I am endlessly touched by your openness and honesty.  You’ve all touched my heart and it has worked wonders to help me through a bit of a rough patch.  I can’t thank you enough.

In the past two days I’ve been bake in the kitchen (in something other than pajamas) where I belong.

Today I bring you the Chocolate Chip Cookie Debate.  My question to you is simple.  What makes a better chocolate chip cookie: melted butter or softened and creamed butter?  Does it make a difference?

I think I make old school chocolate chip cookies.  You know what I’m talking about.  Cream the butter with the sugar, add eggs and vanilla extract and then the dry ingredients.  Dollop onto a cookie sheet, throw them in the oven and sometimes you end up with completely flat and crisp cookies.  One remedy to the flat cookie conundrum is to chill the dough before you bake off cookies.  That really helps.  But melted butter?

Let’s discuss.

Update: Look what’s in the NY Times today!  A whole article about the perfect chocolate chip cookie.  There is much to discuss!  Judging from all your comments so far, this might be a week long series.   We’ll get to the bottom of this and find the perfect cookie.  I promise.  And… it’s a good thing I stocked up on chocolate!  Thanks Alanna and Kevin for the link!

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