I’m sure that all have you by now have read or have heard about David Liette’s article on the perfect Chocolate Chip Cookie by now as many of my fellow food bloggers have posted about their experiences with the directions and guidelines given in the article. It’s no secret that I love cookies, especially the classic Chocolate Chip Cookie, so of course I had to give Liette’s take on perfection a trial.
Instead of using the recipe the NYT provides (although it looks really good) I used the recipe I always use, the one that can be found in Vegan with a Vengeance. This time, I subbed a quarter of the sugar for brown sugar then proceeded to follow the three guidelines in the NYT article:
- Chill the dough for 36 hours
- Bake ’em big
- Sprinkle the tops with sea salt
The results? Some damn good cookies. These were soft, chewy (crispy edges though! just like the article described!) with ooey-gooey chocolate and the sea salt? Amazing! Who would have thought that such a simple addition could take an already delicious cookie to a new height of delicious-ness? I’d love to know what sort of cookies would have been resulted in if I had have tracked down those chocolate disks but the Ghiradelli chips I used were awesome anyway. I’m also interested in trying the NYT recipe, vegan-style of course, instead of the VWAV recipe and see how they compare. I’m also quite proud (and surprised) of myself that I let the cookie dough sit in the fridge for 36 whole hours and not eat any of it. Ah, the things we do for perfection.