The best chocolate chip cookies
These are the best chocolate chip cookies in the world, without doubt.
The recipe was written by Jacques Torres and published in the New York Times almost a year ago, and has been my de facto CCC recipe since. Click here for the recipe. They are great out of the oven, but this is one cookie I enjoy more after they cool. The chocolate disks melt and solidify into delicate strata of chocolate/cookie/chocolate/cookie. Perfect.
A few notes:
- Be sure to find disk shaped chocolate. My favorite so far has been El Rey, available at Whole Foods. I have tried the Valrhona fèves as recommended in the article, but found that they were too thick and did not melt into the layers that El Rey does.
- Don’t try and shortcut the 24-72 hours of aging the dough that the recipe calls for. It really does make a difference in flavor and texture. (I have aged the dough longer and you reach a point of diminishing returns.)
- The finishing salt on top is critical to round out the flavors and provide a piquant counterpoint to the traditional cookie sweetness.
- Don’t try to make them smaller than specified. The size allows for a noticeable change in texture, from the crispy edge, to the chewy middle, to the slightly underdone middle.
Everybody that has tried these cookies has proclaimed them the best ever, so give it a shot! If you do make them, go take a walk after, because they are 500+ calories each!