Sour Cherry Almond Biscotti was today’s Sweet Melissa Sundays selection. But since I wanted to please the hubs, I went with a pick from last year that I never got around to making – Chocolate Chip Cookies with Toasted Almonds, which was selected by none other that Melissa Murphy herself, author of the Sweet Melissa Baking Book. Click here for the recipe and to read about her baking along with us.
Making these reminded me of some key elements to making great chocolate chips cookies. First – use premium chocolate. Yea, I know, why go through the trouble of chopping bars of chocolate when there are perfectly good chips in my supermarket’s baking aisle? Because it tastes and melts better. So just do it and you won’t be sorry. And second – chill your dough before baking. It will not only prevent your dough from spreading too thin but it will also help all the flavors mingle and develop. In addition, if you are adding nuts to your cookies, roast them to bring out their flavors.
So, go out an buy some good chocolate, chill your dough and roast your nuts and make someone in your life happy with these wonderful cookies.
I’m off to watch the world cup final – VIVA ESPANA!!!!!