The words "Chocolate Chip Cookie" have a Pavlov effect on me. I can't help but salivate at even the thought of one, or seven. And though I have messed around with different recipes and landed on one that I really do love, I have been haunted by a single 'untried' recipe for years. The illustrious NY Times Chocolate Chip Cookie.
If you read any dessert blogs you know this recipe is the 'ish'. But I have always had a sort of aversion to it because they have been done so many times before and when do I do what everyone else does?
Well, the answer was a couple days ago when I could take it no longer. If these cookies were that delectable, I had to have them in my mouth. And let me tell you, my mouth was very happy that my stubborn streak had ended because they were soooo good!
First off they are huge, 3.5 ounces to be exact. Second, They are soft in the middle and crunchy on the outside, the perfect cookie consistency Third, they are densely populated with huge chunks of chocolate. Fourth, they have fleur de sel on top, salt/sweet nuff said. And fourth, I ate them all ooey-gooey-warm-out of-the-oven, only the best way to eat a cookie ever!
So the rumors are true. Make these, and they will change your cookie life. Just make sure you follow the directions exactly.
Yes the chocolate chunks should be this big.
I just bought 2 bars of the Trader Joe's Pound Plus Chocolate and chopped 1.5 lbs of chunks out of them and it worked great. But really the better the chocolate, the better the cookies, so go wild.
And yes, the must rest at least 24 hours in the fridge. Don't get anxious and jump the gun, as tempting as it might be, it will result in a less than ideal consistency.
And yes, make the balls of dough 3.5 ounces! I know they look huge.
I was tempted to stop at 2.75 thinking they would be big enough, but I heard a voice say, "Follow the recipe exactly." So I did, and I was so happy.
Also, I had a ton of leftover dough after making just five for a dinner party, so I got resourceful with it. I rolled the leftover dough into balls and froze them on a cookie sheet until hard. After they were frozen, I Ziploced them up and put them back in the freezer for later use. The only thing you have to remember when baking this frozen dough is: don't forget the fleur de sel on top before baking and you may need to add a little extra baking time since you are baking from frozen and not refrigerated.