I read the article in the New York Times when these first came out. “36 hours to make chocolate chip cookies? And you have to weigh all the ingredients? And two different types of flour? How much better then tollhouse could they be?”
So I bookmarked the recipe – but I put off actually making them.
I don’t even remember the first time I tried them, but I think it was for a party. I carefully weighed out the flour (and the sugar, since I already had the scale out), I let the flour and sugar cream in the mixer for the full five minutes, and I let them sit in the fridge overnight before I actually made them. I didn’t try to hunt down chocolate chunks – I just used the Ghiradelli 60% cacao chips.
They were amazing. Everyone raved over them. They had the perfect texture – crunchy on the outside, chewy in the middle. They were buttery. The salt really did add something to both the taste and the texture.
They instantly become my go-to cookie.
There were only two problems: I thought the bittersweet chips, especially after the addition of the salt, overpowered the rest of the cookie a bit, and it was a real pain to scoop out the cold, hard dough from the bowl when it was time to actually bake them.
Over time, I’ve streamlined the process a bit. Now I use the Ghiradelli semi-sweet chips. And instead of just putting the entire bowl of dough into the fridge, I use a cookie scoop to scoop out individual balls, and just pile them in a bowl, then put that bowl in the fridge over night. Then when the time comes to bake them, I just break off as many as I want and pop them in the oven. I’ve even had good luck freezing the dough, if I need to make them really far in advance.
Best of all, you can apply the same basic techniques here to other cookies – almost any cookie recipe is improved if you are very, very thorough about creaming the butter and the sugar, and then let it rest in the fridge over night.