“You made these?”.. There’s something about baking a batch of cookies and having them enjoyed that’s as satisfying as the cookie itself. Check this NYT article on finding and baking the perfect cookie. Some great tips to be found here like adding a bit of sea salt, letting the dough rest for 36 hours in the fridge, making them oversized and serving warm.
Break apart a Torres cookie, and a curious thing happens. Inside aren’t chunks of chocolate, but rather thin, dark strata. “I use a couverture chocolate, because it melts beautifully,” he explained, something traditional chips don’t do. Couverture is a coating chocolate used, for instance, for covering truffles. To get his trademark layers, Mr. Torres has his chocolate, which is manufactured by the Belgium company Belcolade, made into quarter-size disks — easily five times the volume of a typical commercial chip. Because the disks are flat and melt superbly, the result, he said, is layers of chocolate and cookie in every bite.
Hungry?
Photo by cknlomein
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