Sunday, August 17, 2008

Puffy Chocolate Chip Cookies

The caption that Cooking Light printed with this recipe for Puffy Chocolate Chip Cookies says, "This is one of the best chocolate-chip cookies you'll ever make--and it doesn't scrimp on chocolate." This would be true if a) by "best" they mean "crappiest," and b) by "puffy" they mean "spongey and weird."

The applesauce is not hidden very well and gives it a weird taste. The cookies are not remotely puffy and have a spongelike consistency. They don't taste terrible but they are not really good. And the weirdest thing is that they don't have bottoms. It's not like the bottoms stuck to the pan and I scraped it off; they really just don't have bottoms. It's like cutting the top off a muffin. It's really stupid.

When I took the picture, I flipped one over so you can see how weird the bottoms are.
cookie

Puffy Chocolate Chip Cookies
CL

"This is one of the best chocolate-chip cookies you'll ever make--and it doesn't scrimp on chocolate. Applesauce is the secret."

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup applesauce
1 cup packed brown sugar
1/4 cup butter, softened
1 tablespoon vanilla extract
1 large egg
1 cup semisweet chocolate chips
Cooking spray

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.

Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well-blended. Fold in chips.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Yield: 3 dozen (Note from Lauren: NOT EVEN CLOSE; maybe 18?)

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