Trying out a new chocolate chip cookie recipe



When I made my "go-to" chocolate chip cookies last week — modifying the way I measure the flour by simply scooping it from the bag (rather than spooning it into my measuring cup, then levelling) — I was unimpressed with the result. It wasn't a bad cookie, but it was more cake-y than cookie-like. I decided to try something new this week. This, then, is my variation on Martha Stewart's Soft and Chewy Chocolate Chip Cookie recipe. This recipe is in the previously blogged Martha Stewart's Cookies.

I took a tip from The Ultimate Chocolate Chip Cookie recipe and have refrigerated most of the batch overnight to allow the caramel flavour to develop. Even still, the few that I baked off yesterday had a great caramel quality to the taste. I can hardly wait to see how the rest turn out today!