From the Kitchen: New York Times Chocolate Chip Cookie
I have a soft spot for a good chocolate chip cookie and I’m always on the search for the perfect recipe. For the longest, this Alton Brown adaptation had been my go-to, but it was recently trumped by this chocolatey hazelnut variation. I had heard of the New York Times chocolate chip cookie recipe a while back but never had the chance to make it. I wanted my first baking experience in my small NYC kitchen to be homey and familiar so making these cookies could not have been more perfect. This recipe is delicious…I’m mean, really delicious. Maybe about as perfect a chocolate chip cookie as I’ve ever tasted. I’m not saying my search is over but I may have stumbled upon my new favorite (for the time being). The secret, I think, is in the combination of cake flour and bread flour versus using all-purpose. Also, it calls for high quality chocolate wafers rather than chips. I used these 72% cacao wafers from E. Guittard. The last major difference is a 24-36 hour chill time which truly tries your patience but don’t fret, the wait is worth every second. Right before you bake, you sprinkle a pinch of course sea salt which surprises you between sweet bites every so often. You should really make these…. like now! Read the article here and see the recipe here. Enjoy!