Nestle announced a recall of its prepared refrigerated cookie doughs.
If you need a dough that keeps well in the refrigerator and turns out very crisp cookies, here's our nominee. The recipe comes from Alice Medrich, an extraordinary baker whose books I admire. She melts the butter for the cookies so they need to be refrigerated before baking (otherwise the dough is too soft). Keep it in a plastic container for a couple days, then press a piece of plastic wrap directly onto the dough and freeze to keep it longer. Defrost in the refrigerator for a day before baking.
Refrigerator chocolate chippers
Makes 5 dozen
1 cup (2 sticks) unsalted butter, melted and cool but still liquid
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
3 cups chocolate chips
1. In an electric mixer, beat the butter with the granulated and brown sugars. Beat in the salt.
2. Add the eggs, one by one, followed by the vanilla.
3. Beat in the flour and baking soda. Remove the bowl from the mixer stand. With a large spoon, stir in the chips.
4. Transfer the batter to a plastic container, cover, and refrigerate for half a day or up to 3 days. Freeze if keeping longer.
5. Line 2 baking sheets with parchment paper.
6. Let the dough sit out for 30 minutes to soften. Set the oven at 375 degrees.
7. Scoop the dough onto the baking sheets. Bake the cookies for 9 to 11 minutes or until they are firm to the touch. Adapted from "Cookies and Brownies"
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.