Most wonderful chocolate-chip cookies
30 Oct
I came across this recipe here. The chocolatier, Jacques Torres, really knows what’s up. I have had my fair share of chocolate chip cookies but this one really takes the cake. Or cookie.
Did I already say that they are absolutely the bestest chocolate chip cookies EVER? Just double checking. I’m just giving props where they’re due, that’s all.
One thing I noticed about this recipe is that his measurements are SUPER precise. A cup of flour minus 2 table spoons. All that exact measuring yields amazing cookies. Well that and another secret.
The secret to these cookies is… wait for it….
to let the dough rest.
In other words, put the dough together and then let it sit in the fridge for about 24 hours. No, you can’t eat the dough. (Maybe only when I’m looking away.)
Now, stop pouting and just hear me out. Letting the dough chill gives the sugar, the vanilla, and the flour some time to come together beautifully. A harmony of flavors that are getting ready for a party in your mouth, if you will.
It’s absolutely, positively worth the wait. I promise!
A few things to note:
I didn’t follow the very last step, which says to sprinkle sea salt right before baking. If you have some on hand, feel free to throw it in. I’m sure there a reason for it; I just don’t have a motivation to purchase sea salt… yet.
I didn’t get to take many photos so I’m going to post step by step directions next time. Once again, here‘s the recipe!
