It’s almost spring and I thought I would add a little color to the chocolate chip cookie, which is one of my favorites. I used the same recipe but instead of chocolate chips, I used a 11.4 oz bag of M&M Easter Milk Chocolate Candies. The color of the candy in the store gave me the idea.
Cultured butter comes from cream that is cultured with active bacteria, in a way similar to how yogurt is made. When used with these cookies, the taste is richer. This recipe comes from Melissa Clark at the New York Times.
There’s this New York Times recipe for chocolate chip cookies that was written by David Leite. It takes a “little” longer to make than the recipe that’s printed on the Toll House bag of chips. For this recipe, the dough has to be chilled for at least 24 hours-the longer time allows for the dry ingredients to soak up the wet ones. When I make the cookies, I weigh each one before baking-1.75 oz.