Messing with perfection…
, cookbook author Alison Roman claims that using salted butter results in a more nuanced—and more deeply salty—flavor. She was definitely right about this—I loved the Cowboy Cookies with salted butter. And yet that still wasn't enough! When I handed the recipe over to be cross-tested in the test kitchen, tasters found the cookie to be under-seasoned. They ended up having to add an additional teaspoon of salt to get a balanced cookie.
, brown sugar is more acidic than white. Acid reacts more readily with powder-based leavening agents. I can't be sure, but maybe increasing the brown sugar contributed to the metallic flavor.Gooey layers of chocolate always win. I mean, just look at that photo above.Even if there's spreading. And it's not too much trouble to quickly chill the dough in the freezer.
, which allows the slow-moving moisture in eggs to fully incorporate into the dry ingredients in the batter. I also liked the deeper caramel notes and the nutty flavor that the whole wheat flour and increased brown sugar added.After overcoming the many obstacles, adding the chopped high-quality chocolate, increasing the brown sugar, and adding the 36 hour rest time, I got a cookie with the texture and flavor I was hoping for.
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