I was making Alice Mendrich's chocolate chip cookies, which has you melt the butter on the stove, mix everything in, and then mix in the chips after the dough cools. Being impatient, I mixed in the chips too soon, so now I have a brown batter. It still tastes good, but I'm looking for ideas of what I should mix into the batter so it's not just lumpy brown cookies. Will more semi-sweet chips make the cookie too bitter? Nuts? Any help is much appreciated!
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.