I'm way late on this one, but I finally got around to making the chocolate chip cookies made famous by the New York Times last year.
Why I took so long I'll never know, in my book chocolate chip cookies are the ultimate dessert!
I used this adaptation of the recipe by Orangette...recommended by my sister and cousin. This recipe makes the most beautiful cookies! My husband's reaction was, "Starbucks should sell these!" I thought that was a pretty good review. :)
A few notes on the recipe...
- When I break off a piece of cookie, I like it to bend off, not snap. So, after baking batch or two, I brought mine out of the oven at exactly 15 minutes, when they looked lightly brown, but underdone. They finish baking while resting.
- I let mine sit on the cookie sheet only 5 minutes, not 10 as stated in the recipe. This helped make for a softer cookie.
- Plan ahead, the cookie dough sits in the fridge for 36 hours before baking...I KNOW! Have something else sweet in the house if you want any dough left for baking! :)
- For the chocolate chips, I used Guittard Semisweet chocolate (my grocery store carries it).
- For the sprinkling salt, I used Fleur de Sel from the bulk food section of my grocery store.
Need more of a chocolate fix? Here's more chocolate-y goodness:
