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The Boston Globe

Food & dining

From our cookie jar to yours

Admit it: You clip recipes like mad and fall like a sucker for anything that says “best,” “crispiest,” “crunchiest,” and more. And you try a recipe, for say, chocolate-chip cookies, and it’s just another cookie that isn’t as good as the recipe on the back of the chip package.

Not to get too dramatic about this, but a few years ago I tried a recipe for chocolate-chip cookies and the results were spectacular. They came from an Alice Med­rich cookbook. She’s a celebrated author based in Berkeley, Calif., who seems to make magic from ordinary ingredients like flour, sugar, and butter. In this particular recipe, Medrich melts the butter and instructs the baker to refrigerate the batter overnight. What happens is that the melted butter spreads throughout the flour-sugar mixture and the finished cookies are super-crisp. Ever since I discovered this recipe, I stopped looking for the perfect chipper. I had found it.

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