Everyone went crazy when the NYT published a recipe for chocolate chip cookies back in July of last year. They were popping up all over blogs, referenced in food articles, the photos plastered all over. The accompanying article spoke of cookie synthesis. The perfect cookie. This one one time that my food radar didn't beep. It was July. I'm not cutting on an oven. Are you crazy?
I'm really not a fan of sweets. I'd rather skip dessert and languish on a sumptuous appetizer or hearty salad. I'm in a cookie mood now that I've had boxes of them delivered to my house.
Mine! Mine! They're ALL mine!
2--couverture chocolate disks
2--refrigerate the dough
Salt is our friend (sometimes) and it makes cookies taste better.
I do not like chocolate (I think it's all the inferior Hershey's we've been eating all these years). I'd rather eat calf liver (and I don't like that either!). I'f I have to use cocoa, cacao or chocolate in recipes, I make sure it's the best I can find. I found some Valrhona chocolate at a specialty store here in town (ON SALE!!!) and picked some up. It's pretty sexy, this chocolate...those French people know what they're doing...
Actually, I didn't mean to refrigerate the dough. I was lazy and didn't feel like making more than one batch the night I made the batter. But the difference was amazing.
1 teaspoon baking soda
1 Tbsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 tsp vanilla extract
2 cups Valrhona Manjari Dark Couverture