When the New York Times published an article entitled "Perfection? Hint: It's Warm and Has a Secret," I could not resist the siren song of the Best. Chocolate. Chip. Cookies. Ever.
After undertaking a lot of research into the realms of Chocolate Chip Cookies everywhere, the article makes a number of recommendations. First off was the idea to use chocolate discs, not chips, to create many different layers of chocolate through out the cookie. Secondly the article proposes that by making very large cookies, the cookies are able to achieve a wonderful texture that incorporates multiple levels of chewiness. I, however, used the semi sweet chocolate chips that I already had on hand and made normal sized cookies. Naturally I ended up with about 45 cookies out of a batch for only 18 giant cookies. However I think that might be a good thing because when only 18 cookies are made from the recipe, each cookie is nearly 500 calories!
The final suggestion from the Times was to refrigerate the dough for at least 12 hours, but ideally 36 hours. Since I had already ignored the first two suggestions, I did manage to fit all of the dough in my refrigerator. After 36 hours of refrigeration, I sprinkled sea salt on top before baking and the (normal sized) cookies turned out fabulous. The sea salt really does add a lot to the flavor of the final product and might be what I take away from the recipe.
Given the immense amount of research that the Times actually put into the art of chocolate chip cookies, I think that is a reason in itself to try out this recipe. And once you try it, I'm sure your friends and family will appreciate all of the cookies that you will be giving away!
Perfection? Hint: It's Warm and Has a Secret
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