I wanted to serve warm chocolate chip cookies with ice cream as a Shavuot dessert. I needed them to be crusty on the outside and gooey on the inside, and I Pam Anderson’s recipe was just the thing. The secret of these cookies is melting the butter, shaping large cookies, freezing the dough balls before baking, and baking at a hot 400 degrees.
Freeze the cookies right after baking and then warm them up right before serving with ice cream. This prevents the staling that robs chocolate chip cookies of their out-of–the-oven crisp-chewy-gooey-ness.
I like weighing my ingredients, and Travelers Lunchbox conveniently converted the recipe into weights. You will have about 42-44 ounces of dough, from which you can shape twenty cookies (2 ounces each).
Note: Girl Detective, another blogger that loves this recipe, has fallen for Kate Moses’s recipe, but with the baking method of Pam Anderson’s recipe–next on my to-try list!
Tags: Chocolate Chip Cookies