04
Mar
Just trolling around the interwebs for the latest cookie news and stumbled upon some adorable anecdotes from two of our favorite New York chefs: Thomas “Six, Count ‘Em, Six Michelin Stars” Keller of Per Se and Wylie “I Make PB&J Look Like a Bubble” Dufresne of WD-50.
DID YOU KNOW:
Even T. Kell admits that following a recipe to the letter isn’t always effective. His own version of Ad Hoc homestyle chocolate chip cookies could (gasp!) sometimes produce less-than-stellar results:
I’ve baked chocolate chip cookies at my sister’s house in Florida and they’re just terrible, because the oven’s terrible. So it’s really hard to write a cookbook because you don’t know what products and equipment people have. I’m sure there’s a woman in Florida who buys my cookbook and makes the chocolate chip cookies in an oven just like my sister’s and they come out terrible and she says, “This damn cookbook sucks.”
Which is when you pull out the frozen cookie dough. Just ask Wiley Wylie, who once explained to Grub Street that when you put cookies in the freezer, “the chocolate chips get firmer, the butter gets chewier. It changes the texture for the better.” Ready for more awwww? The best cookies in the world, according to Dufresne, are baked by his wife, Food Network Magazine editor Maile Carpenter.
“They have nooks and crannies, almost like the texture of a toasted Thomas’ English muffin.”
