"C" is For (Chocolate Chip) Cookie
They're not as easy to make as they are to eat
Easy as they are to love, the dreamiest chocolate chip cookies can be an exercise in frustration. Because they are so simple, every step and every ingredient must be carefully considered. A lot can go wrong, and for anyone who has baked and failed, you know that chocolate chip cookies are a lot fussier than the yellow bag of Nestle morsels would have you believe.
Marc Haymon, a pastry instructor at the Culinary Institute of America in Hyde Park, N.Y., and Jason Gingold, chair of the baking and pastry department at the New England Culinary Institute in Montpelier, Vt., offered some tips on fine tuning the Nestle recipe to achieve the cookie that you really want.
Good advice, all of it, I'm sure. But, the correct answer is ... Baileys Irish Cream.
Follow the Nestle's recipe (see notes below), and whip in a (very) healthy splash prior to combining the dry ingredients with the eggs, butter*, sugar**, and vanilla. Bump up the amount of flour slightly to maintain the proper consistency.
And DO NOT OVERCOOK! I prefer slightly undercooked, myself.
* As the experts agree, softened - NOT melted!
** The Nestle's recipe these days, for whatever reason, calls for 3/4 cup each of sugar and brown sugar. Don't fall for it. Stick with the old version: 1 cup sugar, 1/2 cup brown sugar.