\nBasically, what makes these cookies so amazing is some sort of chemical process that takes place when you chill the dough for 24-36 hours. Okay, so I don’t remember exactly what happens, but it’s, you know, MAGICAL and leads to really chewy and delicious cookies. Another thing that makes these cookies so tasty is the sprinkling of sea salt on the dough balls. Salt really enhances the flavor of chocolate. Yum.
\nOkay, so I pretty much followed the recipe exactly, except I used regular old chocolate chips instead of the called-for chocolate disks. I also don’t know if you really must go with the bread flour\/cake flour combo, but I decided to give it a go. My only cautionary note is I found these cookies overbake VERY easily, so you have to really watch them in the oven. The recipe says to bake for 18-20 minutes, but I found they were done in about 15 minutes (I like my chocolate cookies to be just barely underdone).
\nOnce again, the recipe is here<\/a>. Give them a shot and let me know what you think!<\/p>\n","protected":false},"excerpt":{"rendered":"
I must have at least a half dozen decent recipes for chocolate chip cookies, but apparently that’s not enough. Leave it to the New York Times to come out with yet another chocolate chip cookie recipe, one that is being … Continue reading