Pros and Cons: POY’s Perfect Cookies

poy cookies 1

Yeah, yeah. They look pretty perfect. And they look even perfecter on Pinch of Yum. Which is why I had to make them. But let me tell you, these did not turn out as right as they could have. POY has all these wonderful tips and tricks that make the consistency just right, but I must have messed something up, because I was a little disappointed.

poy cookies 4

To sum up. (Name that movie.)

PROS

  • These cookies were huge. I love that.
  • They included white chocolate chips and pecans (POY does a classic chocolate chip cookie. I have actually posted two cookie recipes with this combination already on my blog. I see atheme. Otherwise known as “a theme.”)
  • They stayed soft in the middle. Essential.

CONS

  • They got a little too crispy after sitting for a while. The edges got hard.
  • POY uses mostly white sugar, so I thought these were a little lacking in caramelly flavor. Brown sugar may have solved the softness issue as well.
  • They just did not look as soft/perfectly browned as POY’s. Even after I followed all of her tips!
  • The amount of precision butter-melting involved may have you getting anxious. It did me.

poy cookies 2

This was the first thing I tried from Pinch of Yum, fellow MN bloggers. Trolling through the chock-full archives, there were so many drool-inducing sweets I wanted to try that I actually have a little list saved in my email. In fact, I just drafted two more blog posts that are recipes from it. Stay tuned. I feel some success coming on.

poy cookies 3

will try these again, just to see if I can make things right. I actually really want to try the New York Times Perfect Chocolate Chip Cookie that everyone has been on about for three years running. I even have bread and cake flours. Yes, the NYT cookie requires two types of obscure flour. Obscure meaning “not all-purpose.”

For a few less finnicky chocolate chip cookie recipes, try the Updated Classic chocolate chip cookies (my reigning fav) or these Decent chocolate chip cookies.

POY’s Perfect Cookies

Adapted from Pinch of Yum

7 tablespoons salted butter
¾ cup white sugar
1 tablespoon packed brown sugar
1 teaspoon vanilla
1 egg
1¼ cup all purpose flour + a few tablespoons, if needed
½ teaspoon baking soda
¼ teaspoon salt
¾  cups white chocolate chips + ¾ cups chopped pecans

Turn the oven on to 350 degrees. Put the butter in the oven in the stainless steel bowl of a stand mixer as it’s preheating until about one third to one half of the butter is melted. Do not melt more than half of the butter. Turn the oven off. Let the butter come back to room temperature for at least 30 minutes – it should be a soft solid.

Add the sugar and vanilla. Cream with a tand mixer fixed with a paddle attachment until well mixed and fluffy. Add the eggs and beat until incorporated.

Measure in the flour, baking soda, and salt. Mix slowly with the electric mixer, scraping the sides until all the flour is incorporated. If the dough sticks to the sides of the bowl and looks wet, add one tablespoon of extra flour at a time until the dough feels dry and sticks together in one large ball. Stop adding flour right when the dough starts to take on a dry look and feel. Stir in the chocolate chips and pecans.

Roll ¼ cup dough into high, round balls. Place balls on a baking sheet a few inches apart and bake for about 9 minutes. Take them out when they are puffy and just a bit brown on the tops and edges. Let stand for a few minutes, then remove to a wire rack to cool.

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