Recently the New York Times Food writer David Leite did a little investigative reporting on an important topic. Chocolate chip cookies. In his quest to find the perfect cookie he visited New York bakeries owned by Maury Rubin and Jacques Torres. The amazing Dori Greenspan also provided a little insight into what makes an ideal chocolate chip cookie. Most people agree that the best time to eat a cookie is right out of the oven, warm and gooey, like a big hug. I have made countless chocolate chip cookies, so many I think I could make them in my sleep. I developed my personal recipe about 15 years ago. I like my recipe, my family likes it, friends request them, I sold thousands of them at my old bakery. I didn't think they could get much better. Until now. Jacques Torres shares his exquisite recipe and provides a little trick. Who knew how much a chocolate chip cookies flavor dimension could change with one simple twist. Sprinkling a little sea salt over the cookies prior to baking. That's it. WOW. Incredible. The addition of sea salt truly takes this simple homey cookie to another level.
New York Times Chocolate Chip Cookies may have just replaced my tried and true recipe, not that there is anything wrong with that.