New month, new thread!!
And a new appliance, for me. A genuine 1980’s Cuisinart food processor, courtesy of mom, with all the attachments and blades.
And so to give it a whirl, I tried this:
Stella Parks Tate’s style thin ‘n crispy chocolate chip cookie, a style I really, REALLY love, possibly more than the thick, gooey Levain style.
It requires a food processor to cut in cold butter that inhibits gluten formation and a very ‘sandy’ dough that apparently encourages spreading.
And, well, you can’t argue with results.
They are so thin and crispy they’re practically florentines.
The instruction say to bake for 16 minutes. That will leave you with very VERY dark cookies indeed, almost to burnt. 8-10 seems to be the magic timeframe.
You MUST let them cool completely on the pan, then on a rack for another hour to ensure they fully crisp up, lest you be left slightly chewy, caramelly centers. Which, you know, you do you.
I am looking forward to seeing what else a full on food processor might help with. I know there are a couple of bagel and lower-hydration bread doughs that might be easier to bring together in a FP.
Do you have one? What do you use it for regularly, or even occasionally?
