So a couple weeks back the web was all over this article
in the New York Times and people were baking up a storm. One of my favorite internet cooks, Orangette
, put her stamp
on the recipe and I thought, hmm, I need to see if it lives up to the hype.
Thursday afternoon I finally got around to mixing up a batch of dough. Last night (24 hours later) I baked four cookies. And they were good. Damn good. This morning (some 40 hours later) I baked the rest and we tried one for breakfast. OH MY GOD. These are the best chocolate cookies ever. The Guitar Hero agrees - he claims it was the best cookie he's ever eaten in his thirty-odd years on this planet.
This is what they look like just out of the oven:
And here's a close up of one fine specimen:
My two cents to the recipe:
- I followed Orangette's recipe and just used one type of flour (in my case, plain old all-purpose flour).
- As I am out of chocolate chips and will be till the next trip to the States or a well-meaning care package arrives, I chopped a couple of bars of dark chocolate (60% cocoa, Herrenschockolade
for the German speakers). Worked just as well as chips would have.
- I should have skipped using a mixer as our cheap-ass piece of shit didn't do a great job of making the butter and sugar creamy. Had to use old-fashioned arm power. If I had a Kitchen-Aid (cough, birthday present, cough), I'm sure my poor little arms would have been spared.
- I halved the recipe as I didn't have enough flour, sugar or brown sugar (see care package above). My half recipe made 21 good-size cookies, so I'm thinking the 24 the full recipe makes must be some big-ass cookies. Like as big as my not-very-small ass.
- Follow Orangette's tip to let the dough warm up for 30 minutes before scooping. Mine was very hard just out of the fridge. Also, my dough was very crumbly, which I first thought would equal messed-up cookies, but everything turned out fine (see above pics).
- Sea salt, sea salt, sea salt, I think I love you.
- Wait the full 36 hours before baking. It is totally worth it as the cookies do indeed develop a caramelly flavor while sitting in the fridge. They honestly taste like something you would pay money for. In a good way.
In short: bake the damn cookies already. Your taste buds will thank you for it.
Labels: cooking, delicious