A year or two ago, all my baking blogging buddies were in a chocolate chip cookie frenzy. The New York Times recipe was the hip version to make.
Not always a trendsetter, but often a trendfollower, I finally made the recipe.
Now, the secret to this recipe is curing the dough for 24-36 hours in the refrigerator. (the high quality chocolate and sea salt sprinkle help, too).
This is a fantastic lesson in patience. A great practice of delayed gratification.
OR, a delicious scientific research project.
Let's say you want to make the cookies after they chill for 6-8 hours. Maybe bake two cookies, one for you and your co-taster. Verdict: yummy.
Then, you wait the requisite 24 hours. You bake four cookies, each eating one. Verdict: delicious.
And, on a cool, wet Wednesday morning, you bake five more. Verdict: yummy, delicious, and satisfying.
These cookies baked flat and tender crisp, the rich chocolate melting and hardening into pockets of messy goodness. They're a lovely counterpoint to my favorite "Mrs. Field's" cookies that bake up taller, thicker, and more solid. The sea salt is a perfect garnish. I even used part whole wheat flour, which was undetectable (and makes these cookies a health food, yes?).
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