Jacques Torres Chocolate Chip Cookies - New York Times Cooking
Jacques Torres Chocolate Chip Cookies Jacques Torres I Adapted by David Leite from NYT Cooking These are the best chocolate chip cookies I've ever had. I know, a bold statement considering how many chocolate chip cookie recipes there are, but trust me. They are not difficult to make but they do require planning ahead because you have to refrigerate them for a long time, 24-36 hours. This allows the wet ingredients to combine more thoroughly with the dry ingredients, resulting in a more flavorful and chewy cookie. I made one batch after about 4 hours and one batch after about 24 hours. The batch that I let sit for about 24 hours tasted a lot better, but the one after 4 hours tasted delicious too, so if you don't have a lot of time, don't worry. Another tip: add lots of chocolate, preferably big chunks or disks of chocolate. Are you up for the challenge? Here is the recipe from NYT cooking: Chocolate Chip Cookies - Jacques Torres
