NY Times Chocolate Chip Cookies
Adapted on Bakelikeachamp.com
I'm on the quest to test and find the best chocolate chip cookie recipe. I've tried out recipes including Thomas Keller's Bouchon Bakery, Cook's Country, and of course the Tollhouse recipe on the back of the chocolate chip bag.
This NY Times recipe was really good, a solid recipe. However, it requires refrigerating the dough for 24 or up to 72 hours, so this is not for those who have issues with immediate gratification. Must plan ahead with this recipe!
Interestingly, this recipe uses bread flour; and I like the use of chocolate chunks and the touch of sea salt flakes on top.
My favorite recipe so far; however, is still the Cook's Country recipe that requires browning the butter which gives the cookies a nice depth of flavor. I just realized I haven't blogged about that recipe so. . . looks like I'll need to make those cookies again and post about it! Who wants some chocolate chip cookies?