So I've become addicted to foodgawker; the uber amazing foodie website that will leave you drooling. I couldn't help but notice like a billion CCC (chocolate chip cookie) recipes (not a surprise) and a few repeated recipes that multiple food bloggers have been testing over the years, such as The NY Times recipe, Dorie Greenspan's, and Cooks Illustrated. I decided I wanted to try all of them and be the judge for myself. So, I made the NY Times Recipe last night.
I have to say that these are by far the best looking cookies I've ever made. Absolutely looks like a CCC supermodel. Plump, slighty browned on the edges, and chalked full of chocolate chips. It is absolutely DETRIMENTAL that you let these cookies sit in your fridge for AT LEAST 24 hours, if you can 36 is even better. If you don't, the flavor and texture profile of these cookies is completely different. I baked a batch the night I made the dough and did not like the outcome at all. I was almost skeptical to bake the chilled dough 2 days later because I didn't think it was worth the effort after that first batch. THANK GOODNESS I did. The 2nd batch of cookies were phenominal. Slightly crunchy on the outside and chewy on the inside. I took them to a friend's work and they were a hit. So, definitely worth trying this recipe in my opinion, IF you have the patience to let the dough sit for 2days :)