I'd forgotten about Alton Brown's cookie show until I saw Joy the Baker's analysis of the New York Times' claims for cookie greatness. Personally, I use melted butter because it's faster than waiting for a stick to come up to room temperature. As for the resting, I just chill until firm, scoop, chill until firm again, and bake.I had a wonderful bar of Ghiradelli "Citrus Sunset" that inspired me to replace half the chocolate with toffee bits and add the zest of half an orange to Alton's recipe for "The Chewy." I muddled the zest into the white sugar about 15 minutes before I began. Other than that (and using the microwave to melt the butter) and baking for 10 minutes instead of 14,
I followed his recipe to the letter.The results? Lets just say they're not all going to make it to the office and leave it at that, eh?
