I’ve baked a lot of chocolate chip cookies over the years, but this one is my absolute favorite. It’s definitely the best I’ve come across, and I get rave reviews when I share them.
The recipe was printed in the New York Times as the Perfect Chocolate Chip cookies, based on a recipe by Jacques Torres.
It takes a little effort to make. You actually have to prep the dough three days ahead of time. And yes, there is a definite difference between baking these on day 1 versus day 3. The recipe also specifies chocolate discs rather than chocolate chips, ensuring that every bite has some melty chocolate. I agree it really helps but it’s annoying having to buy chocolate discs just to make these. I get my supply from Surfas but there are several online outlets that you can purchase from as well.
These cookies are thick, chewy, and they still taste good days later, unlike a lot of cookie recipes where they taste best the day of and they don’t taste as great the next day.
I try to keep some dough in my freezer every time I make these, so I can always make them in an emergency. This batch isn’t as pretty as normal, due to the fact my brain was fried and I accidentally put in far less chocolate discs than needed and then had to go back and add more after already putting the dough in the fridge for a day.
Click here for the full recipe.