Recipe Index « Parsley, Sage, Desserts and Line Drives

I read an article about CC cookies in the Dallas Morning News about the perfect chocolate chip cookies. They went into the science of the process by interviewing professional bakers who sell highly-lauded cookies. The tip which I found most interesting and intriguing (and had never heard of or tried) was that chilling the dough for 36 hours is the secret key to a better cookie, in texture, taste, and appearance. The reason put forth was that the 36 hours gives the moist ingredients more time to incorporate into the dry ingredients. I thought it was weird, but could be true, so I just HAD to try it! I am pleased to tell you that I achieved a much better cookie with this tip. Just thought you would find this interesting!

Comment by Liza — August 6, 2009 #

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Liza – I’ve heard about this method, but have yet to try it! Thanks so much for the great tip and I can’t wait to see how they turn out

Comment by lisamichele — August 6, 2009 #

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Lisa!

I stumbled across your site while looking for the Levain Cookie recipe, and I have to say that what you’re doing here is AMAZING!!! I made your original Levain copycat cookies, and my husband and I agree that they are the BEST CC Cookies ever!!! Thank you. I’ve just started browsing your site, but have you thought of venturing in to the world of cheesecakes? I’m always looking for the ultimate cheesecake recipe, and you look like an amazing baker!

Comment by Chrissy — August 28, 2009 #

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- Thank you so much for your lovely comment, Chrissy! I’m so flattered that you and your hubby find my cookies to your liking. I’m still not satisfied as far as the ‘Levain’ clone goes, so I’ll continue to work on them.
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  As for selling cheesecakes, that would definitely be part of my baking repertoire when I start up a business!
  
  Comment by lisamichele — August 29, 2009 #
  
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Now that the Levain Copycat Choco chip walnut cookie is amazing; I have a new Challenge for you. You guessed it another Throw Down with Bobby Flay.

The “Sugardaddy’s Sumptuous Sweeties” Blondie recipe. It looks so good. They did win with this recipe.

Comment by Vicki D. Lucifora — September 18, 2009 #

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- Vicki..I’ll need to see the episode and/or research it online, plus order some to taste. I’ll let you know if I come up with something
  
  Comment by lisamichele — September 26, 2009 #
  
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I rad your post that you had a recipe for what I’ll call the traditional Challah. Rich and eggy. Hoped you would hav eit posted here,but no luck. Are you sharing that recipe?

Comment by Steven Lubow — September 19, 2009 #

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- Steven, you can find it here…
  
  http://lisamichele.wordpress.com/2009/07/06/a-unique-twist-on-challah-2/—
  
  I need to update my recipe index!!!
  
  Comment by lisamichele — September 26, 2009 #
  
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