White Chocolate Chip Cookie Experiment
Dec 28, 2008 Tips and Tricks
Today I decided to make some white chocolate chip cookies, and when I got around to the baking part I decided to do a little experiment. As a wedding gift Brian and I got some really great baking pans from Williams-Sonoma. They are beautiful, and I have enjoyed using them so far, but I wanted to see how different the cookies are when I use my new baking sheet as opposed to what I used to use, which was an old pizza pan. I sort of expected that there wouldn’t be much of a difference, but I was really hoping that my new pans would kill the competition (which would make me feel ok about registering for such nice pans).
I used a recipe for chocolate chip cookies in a book that Erin Meimerstorf (Happy Birthday, by the way) gave me as a thank you gift. It’s called Cookies Brownies & Bars, and basically just has a lot of dessert recipes. I exchanged the chocolate chips for white chocolate chips and added chopped pecans, and ended up with some awfully delicious cookies.
It was my first time to use my new KitchenAid Mixer too, which was really fun. It’s such a great tool. Look at it in action:
So for the experiment I just used my new cookie sheet, and then for the second batch I used the pizza pan. I cooked the cookies for the exact same amount of time (7 and a half minutes) and then let them cool on the pan for the same amount of time (3 minutes). Then, I transferred them to a plate. I don’t have a wire cooling rack, otherwise I would have transferred them to that.
It’s probably hard to tell from the pictures, but the cookies that came off of the cookie sheet were fluffier. I don’t know how to describe how different they really were, but I definitely enjoyed eating the cookie from the cookie sheet more. Maybe it was because I ate it first, but I ate both cookies while they were warm and I was excited about eating both of them. They made for a great afternoon snack, and from now on I’ll use my new awesome cookie sheets every time.
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