Do you read a lot of food blogs? I've noticed there tends to be recipes or techniques that 'do the rounds' and everyone wants to try them. Like cake pops. I've not tried them yet. But I am little behind the times trend-wise.
This chocolate chip cookie recipe is one from ages ago. It's by a guy called Jacques Torres who has a chocolate shop in New York. Apparently he has the best cookies ever in his shop and he shared the recipe with the New York Times. So what? I hear you say. Well, his recipe calls for the dough to be chilled for 24 to 36 hours before you bake it. 24 hours! Now, as someone who doesn't make bread because you have to wait an hour for it to rise ... I was skeptical. Two different flours, two sugars, 5 inch cookies? Skeptical.
So I picked up all the stuff (not the expensive chocolate) and gave it a go. I made half the recipe and left it in the fridge. The dough was delicious on its own. I made it late a night so I wouldn't be tempted to throw them straight in the oven.
Next night I split the dough in half and made it into 10 balls. (I don't think 5 inch cookies are helpful for portion control. I'd still eat two. So I made normal size cookies.) They were fantastic. The best cookies I've ever baked. The salt on the top was perfect.
I cooked more the next night even more yummy. I also keep a few balls of dough in the freezer and when I baked those - they were awesome too!
I am totally convinced. This is most definitely my new favourite cookie recipe.