Serious Eats: Recipes

Cook the Book: Chocolate Clouds 

[Photograph: Quentin Bacon]

There are so many types of chocolate chip cookies out there and all of them have their passionate supporters ready to stand up for their preferred cookies. There's the crisp, crunchy faction, the lovers of chewy centers, those who want their cookies thick, and others who prefer a wafer-thin cookie.

These Chocolate Clouds from Sarabeth Levine's Sarabeth's Bakery are made for chocolate chippers who like a crisp, airy crunch to their cookie.

The signature cracked tops comes from rapping the pans towards the end of baking. This jarring motion drives the air out of the baking cookies, deflating them and causing those cracks that lend such a pronounced crunch. While I loved the super crisp texture of these cookies, and I'd definitely bake them again, next time I'd add a touch more salt and go with a darker, more bitter chocolate to cut the sweetness a bit.

As always with our Cook the Book feature, we have five (5) copies of Sarabeth's Bakery to give away this week.

Adapted from Sarabeth's Bakery. Copyright © 2010. Published by Rizzoli. Available wherever books are sold. All Rights Reserved.

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