Why this Recipe?
This recipe comes from the July 9, 2008 New York Times. I haven’t tried it yet, but it sounds promising! They interviewed several professional bakers to get their cookie tips, and this is the recipe published in the paper. It mentions several crucial factors: cooling the dough before baking (which has a similar function as using only 1 stick of butter in my current favorite chocolate chip cookie recipe), making large cookies (which I do anyway!), using 60%+ cacao chocolate disks, and sprinkle the tops of the balls of dough with sea salt before baking. Once I try this recipe for myself, I’ll pass judgment.

More after the drop. Read more »