This little project is all Laura's fault. She alerted me to this week's New York Times' article on chocolate chip cookies. The article quotes Jacques Torres AND Dorie Greenspan. What more could a girl look for in a recipe? Perhaps not having to chill the dough for 36 hours. But I summoned all of my willpower and I managed to eat only four cookies worth by this morning.
According to the article, the original Toll House cookie recipe called for chilling, or "hydrating," the dough for 24 hours. Waiting did seem to make a difference - these are really nicely-textured cookies.
And they're big. Each cookie is supposed to be 3.5 ounces of dough (a little over 1/3 cup) to get the right texture; I kept most of mine to 2.5 ounces (1/4 cup) and it seemed to work well. Plus, that made up for the dough that I ate. The salt on top adds a nice bit of flavor.
The office gave rave reviews. One woman hugged me. Next time, I'd like to try using dark brown sugar for a more caramelly taste, and maybe use the chocolate disks that they called for; I used nicely melty Callebaut chips.
