While I was on vacation this summer, I did some serious searching for chocolate chip cookie recipes – now I know that there is a perfectly good recipe on the back of every Nestle bag of chocolate chips and that everyone claims their “fill-in-the-blank” family member makes the best chocolate chip cookies, but it is my goal to try as many recipes as I can, till I have a recipe for every type of cookie lover. If you don’t know what I mean by that, people like their chocolate chip cookies so many different ways: crunchy, chocolately, nutty, soft, etc.
Well, I already have the perfect recipe for folks that like them chewy: the Chewy cookie recipe from the Food Network’s Alton Brown, and I can always call on my Grandmother’s variations of the Nestle recipe to make them taste like home. But what about the folks who like sweet and savory – is there a chocolate chip cookie for them? The answer is yes. In July 2008, The New York Times published an article “Quest for the Perfect Chocolate Chip Cookie” and a recipe from Jacques Torres that seemed to be cited in pretty much every CCC recipe I found on my favorite baking blogs.
Torres’ recipe calls for two different kinds of flour and that you refrigerate it for at least 24 hours. This cookie is not low maintenance. I made the batter on Sunday and baked them last night (refrigerated for 48 hours), and even though I was fearful to sprinkle them with sea salt, it was soooo the right thing to do.
The cookies are amazing, and you will want to give them away to everyone you know before you eat the whole batch. You’ll also want to have a pretty good stream of music going while making/baking them because it does take a while. I suggest going to Rolling Stone and streaming Megafaun’s new album, Megafaun.