>> Monday, September 22, 2008
If you are a food blogger I'm sure you have seen the amazing chocolate chip cookie recipe from the New York Times. There has been so much buzz about this cookie recipe in the blog world I knew I had to try it (and share it with all of my non-food blogging friends).
And the last trick to divine chocolate chip cookies is a tiny sprinkle of sea salt right on top of those chocolaty mounds right before they go in the oven. Salty and sweet, what can be better than that?
Intrigued? Wanna give these a shot yourself? You can find the recipe here. Trust me, you will be glad you actually let that dough stay in the fridge longer than you thought was humanly possible. And besides, I never said you couldn't "test" the dough every now and then. Cookie dough, its a good thing.
Oh, and I almost forgot. These cookies are best eaten still warm (although they tasted pretty good at room temp. too), so I just baked them as we were going to eat them. The dough can hang out in the fridge for up to 72 hrs. But don't worry, I don't think it will last that long. And make sure you have plenty of milk to go with them. Enjoy!