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carbonelIn my previous post about my current chocolate chip cookie venture, I mentioned my vague memories of a New York Times article about the quest for the perfect chocolate chip cookie. All I remembered was that it called for refrigerating the dough overnight.
The most excellentpameladean tracked down what she thought might be a reprint of it elsewhere. In fact, it's a different food blogger's commentary on the NYT recipe and her variation on it. But that article had a link to the original recipe, and thence to the actual article I'd remembered, if only vaguely. And while the NYT nagged me a bit about subscribing, neither article was behind a paywall.
It turns out that I had slightly misremembered the resting time. The recipe calls for refrigerating it 24 to 36 hours before baking, and the article makes it clear that (for that recipe, at least) 36 hours provides a significant improvement over 24 hours. The recipe also calls for chocolate disks (couverture chocolate) rather than chips, bread flour as part of the flour portion, the cookies to be made from large golf-ball-sized scoops rather than the standard tablespoon-size, and a sprinkling of sea salt over the dough before baking.
It was also clear that this was a recipe intended for making and then eating immediately, which meant that unless I had a houseful of guests, I was never going to be able to serve them in their ideal situation. So I never actually got around to trying the recipe, but I remembered the mandated resting time.
Someday I may be in the mood to spend the time and money to try baking these alleged perfect giant expensive chocolate chip cookies. In the meantime, should anyone else be game, I'd love to see your report.
Original NYT article.
Original NYT recipe.
Commentary and slightly amended recipe.
The most excellent
pameladean tracked down what she thought might be a reprint of it elsewhere. In fact, it's a different food blogger's commentary on the NYT recipe and her variation on it. But that article had a link to the original recipe, and thence to the actual article I'd remembered, if only vaguely. And while the NYT nagged me a bit about subscribing, neither article was behind a paywall.It turns out that I had slightly misremembered the resting time. The recipe calls for refrigerating it 24 to 36 hours before baking, and the article makes it clear that (for that recipe, at least) 36 hours provides a significant improvement over 24 hours. The recipe also calls for chocolate disks (couverture chocolate) rather than chips, bread flour as part of the flour portion, the cookies to be made from large golf-ball-sized scoops rather than the standard tablespoon-size, and a sprinkling of sea salt over the dough before baking.
It was also clear that this was a recipe intended for making and then eating immediately, which meant that unless I had a houseful of guests, I was never going to be able to serve them in their ideal situation. So I never actually got around to trying the recipe, but I remembered the mandated resting time.
Someday I may be in the mood to spend the time and money to try baking these alleged perfect giant expensive chocolate chip cookies. In the meantime, should anyone else be game, I'd love to see your report.
Original NYT article.
Original NYT recipe.
Commentary and slightly amended recipe.
