Comments on: the cookies, take two http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/ Sat, 20 Mar 2010 10:45:51 -0700 http://wordpress.org/?v=2.8.6 hourly 1 By: Recipe For Cooking » Blog Archive » CHOCOLATE COVERED CHERRIES http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-200260 Recipe For Cooking » Blog Archive » CHOCOLATE COVERED CHERRIES Tue, 02 Sep 2008 21:51:17 +0000 http://www.notmartha.org/?p=2518#comment-200260 [...] the cookies, take two [...] [...] the cookies, take two [...]

]]> By: I miss my stories « Anywho http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-199631 I miss my stories « Anywho Sun, 31 Aug 2008 12:08:08 +0000 http://www.notmartha.org/?p=2518#comment-199631 [...] anyone plans on making these cookies, I plan on eating [...] [...] anyone plans on making these cookies, I plan on eating [...]

]]> By: Elaina http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-199576 Elaina Sun, 31 Aug 2008 05:21:44 +0000 http://www.notmartha.org/?p=2518#comment-199576 I love your photography. Especially the chocolates in the container. Time for me to get a new camera! I love your photography. Especially the chocolates in the container. Time for me to get a new camera!

]]> By: Kate http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-199232 Kate Fri, 29 Aug 2008 21:30:09 +0000 http://www.notmartha.org/?p=2518#comment-199232 You have solved a great mystery for me - but of course chocolate and cheese should be near each other. Why didn't I think of that?!? ;-) You have solved a great mystery for me - but of course chocolate and cheese should be near each other. Why didn't I think of that?!? ;-)

]]> By: claire http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-198937 claire Fri, 29 Aug 2008 03:51:07 +0000 http://www.notmartha.org/?p=2518#comment-198937 I think what makes this cookie is the 36 hour resting period and the sea salt sprinkled on top before baking. I've made the recipe twice now. Wow. Whatta cookie! I think what makes this cookie is the 36 hour resting period and the sea salt sprinkled on top before baking. I've made the recipe twice now. Wow. Whatta cookie!

]]> By: jean http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-198355 jean Thu, 28 Aug 2008 14:06:29 +0000 http://www.notmartha.org/?p=2518#comment-198355 We were intrigued by the resting of the dough and decided to try it on other things. It really improved the taste of the gluten free baking mixes that we tried it on without much affecting rising. We were intrigued by the resting of the dough and decided to try it on other things. It really improved the taste of the gluten free baking mixes that we tried it on without much affecting rising.

]]> By: maryellen http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-198272 maryellen Thu, 28 Aug 2008 00:26:32 +0000 http://www.notmartha.org/?p=2518#comment-198272 I don't make this particular recipe, but I really love those Special Dark (Hershey's) chips in the grocery store. I put chopped walnuts in my cookies, and I always add extra flour to avoid the spreading phenomenon. The dark choc. definitely brings the simple recipe up a few notches. Also, if I refrigerate the dough, I have problems with spreading. Weird. I don't make this particular recipe, but I really love those Special Dark (Hershey's) chips in the grocery store. I put chopped walnuts in my cookies, and I always add extra flour to avoid the spreading phenomenon. The dark choc. definitely brings the simple recipe up a few notches. Also, if I refrigerate the dough, I have problems with spreading. Weird.

]]> By: Miranda http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-198224 Miranda Wed, 27 Aug 2008 16:24:58 +0000 http://www.notmartha.org/?p=2518#comment-198224 Note that the Valhrona does not contain lecithin like most chocolate chips do. They will, therefore, probably melt and spread a great deal when you bake them. You may or may not want this. I am currently addicted to Merck's Bittersweet Buttons from King Arthur Flour and am eagerly awaiting cooler weather so I can order some more. They have the best flavor and texture of any chocolate chip I've ever encountered. Note that the Valhrona does not contain lecithin like most chocolate chips do. They will, therefore, probably melt and spread a great deal when you bake them. You may or may not want this.

I am currently addicted to Merck's Bittersweet Buttons from King Arthur Flour and am eagerly awaiting cooler weather so I can order some more. They have the best flavor and texture of any chocolate chip I've ever encountered.

]]> By: Lorri http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-198201 Lorri Wed, 27 Aug 2008 13:06:06 +0000 http://www.notmartha.org/?p=2518#comment-198201 I made mine last night after 24 hours in the fridge. I didn't like that the dough was so hard after being chilled. I'd let it sit out several hours next time instead of struggling to scoop it out immediately (I couldn't wait). I used a normal size cookie scoop, making cookies about 3" across, and got 5-1/2 dozen. I found that 12-13 minutes in the oven was enough. Mine didn't spread very much - what makes them spread anyway? This recipe is a keeper. I used Ghirardelli chips. I made mine last night after 24 hours in the fridge. I didn't like that the dough was so hard after being chilled. I'd let it sit out several hours next time instead of struggling to scoop it out immediately (I couldn't wait). I used a normal size cookie scoop, making cookies about 3" across, and got 5-1/2 dozen. I found that 12-13 minutes in the oven was enough. Mine didn't spread very much - what makes them spread anyway? This recipe is a keeper. I used Ghirardelli chips.

]]> By: Kerry http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-198144 Kerry Wed, 27 Aug 2008 05:17:48 +0000 http://www.notmartha.org/?p=2518#comment-198144 They make for such pretty cookies...and a supreme hit of chocolate! They make for such pretty cookies...and a supreme hit of chocolate!

]]> By: megan http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-198108 megan Wed, 27 Aug 2008 01:08:12 +0000 http://www.notmartha.org/?p=2518#comment-198108 Mer and Arizona Albino - Yes, it does make a subtle difference. The cookies are darker when baked and they do have a bit more flavor to them. Though, Joy The Baker <a href="http://www.joythebaker.com/blog/archives/117" rel="nofollow">didn't notice a difference in the flavor</a> and she's waaay more qualified than I am to say yes or no on these matters. Mer and Arizona Albino - Yes, it does make a subtle difference. The cookies are darker when baked and they do have a bit more flavor to them. Though, Joy The Baker didn't notice a difference in the flavor and she's waaay more qualified than I am to say yes or no on these matters.

]]> By: Mer http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-198099 Mer Wed, 27 Aug 2008 00:32:25 +0000 http://www.notmartha.org/?p=2518#comment-198099 Yeah, I want to know if 36 hours really makes all that much difference. Yeah, I want to know if 36 hours really makes all that much difference.

]]> By: Ali http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-198095 Ali Wed, 27 Aug 2008 00:05:20 +0000 http://www.notmartha.org/?p=2518#comment-198095 Here is a secret to never having a flat cookie again, add one whole box of vanilla instant pudding (dry) to the dry mix. Here is a secret to never having a flat cookie again, add one whole box of vanilla instant pudding (dry) to the dry mix.

]]> By: Arizona Albino http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-198031 Arizona Albino Tue, 26 Aug 2008 19:30:27 +0000 http://www.notmartha.org/?p=2518#comment-198031 What I'm wondering...is...did you do a test to see if they really taste different when cooked the day of mixing versus after chilling for a few days in the fridge? Is the wait worth it? What I'm wondering...is...did you do a test to see if they really taste different when cooked the day of mixing versus after chilling for a few days in the fridge? Is the wait worth it?

]]> By: Mox Rogers http://www.notmartha.org/archives/2008/08/25/the-cookies-take-two/comment-page-1/#comment-197966 Mox Rogers Tue, 26 Aug 2008 13:13:40 +0000 http://www.notmartha.org/?p=2518#comment-197966 Those look delicious but I think I would definately have to (very roughly) chop the feves, 1. For cost purposes, and 2. They just seem so humongo! Those look delicious but I think I would definately have to (very roughly) chop the feves, 1. For cost purposes, and 2. They just seem so humongo!

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