It’s been a crazy long time. Life has changed quite a bit since I last posted. It would take awhile to share everything, but in a nutshell: I graduated my Food Studies Master’s program, moved from NYC to LA, bought my first car, started a granola company (which is on hiatus right now, more on that another time), worked as a Product Manager for a bakery brand, turned the big 3-0 (still coming to terms with that), and adopted a sweet pup with my significant other (we named her Flower after the skunk in Bambi).
Yup. A lot has happened.
In contrast, I haven’t had much time to really cook and bake in the past 22 months (well except granola, which I made a lot of). With a full time job and a small business on the side, my time at home cooking was cut to the bare minimum. Things have shifted a little, and I have a bit more free time now, which made me realize that I needed to resuscitate JDP. There are still so many recipes and stories waiting to be unveiled…what better place than this wonderful community to share those musings with but here?
I don’t have an original concoction today, only a link to what I think is the chocolate chip cookie of this year. It’s my tendency to want to tweak and substitute ingredients when I see a recipe, but this time I followed the instructions to the tee. The cookies are so distinctly Ms. Kieffer’s invention that I felt it wasn’t my place to make alterations. Besides, if the New York Times says it’s amazing, you do as you’re told.
Giant Crinkled Chocolate Chip Cookies
A few notes if you’re interested:
- The recipe yielded 11 cookies for me. I portioned out ten balls of dough weighing 100 grams each, which resulted in 75 grams of dough leftover. I pinched a little bit off the other 10 balls and ended up baking 11 cookies.
- I suggest baking three cookies at a time. I found this ensured ample space for the cookies to spread and stay round.
- The cookies will cool on the hot baking sheet, so take them out of the oven before they’ve reached the golden color you desire.