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Bring Me a Higher Cookie

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After reading a recent post on Ivory Hut, it’s become clear that everything I knew about chocolate chip cookies up to this point has been wrong. For example, who knew that there was more to an extraordinary CCC recipe than using awesome chocolate and refrigerating overnight? FC friend and food writer David Leite made those two facts common knowledge in his iconic NYTimes article back in 2008.

But this post – this experiment of delicious proportions – raises additional questions for exploration. For one, who knew that Nutella, the European answer to peanut butter, could saunter across the line of cookie base territory into the chip itself? Not I. Maybe I’ve been living under a rock, but I’ve never considered such an idea. Moreover, it’s true that refrigerating CCC dough works to deepen the flavors in the final baked product, but what happens when you brown the butter that goes into the dough and then refrigerate it?

A symphony – no, a sonic boom – of chocolate (Nutella) chip flavor is born in the kitchen; that’s what happens. And with a pile of those monsters on a plate, no one passing through is safe from their sirens. Author Erika’s creation, Nutella Chip Cookies with Homemade Nutella Chips, have jumped to the top of my holiday season recipe queue (right below a certain salty caramel croquembouche with ricotta cream), and it makes sense, as a higher cookie demands high priority.

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