Perfect Chocolate Chip Cookies (NYT)

[eppur_se_muova]

Recipe from Ravneet Gill
Adapted by Charlotte Druckman

Yield 14 cookies
Time 30 minutes, plus 12 hours’ chilling

What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do. —Charlotte Druckman

Featured in: A ‘Perfect’ Chocolate Chip Cookie, And The Chef Who Created It.
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more: https://cooking.nytimes.com/recipes/1021435-perfect-chocolate-chip-cookies


Worth scanning the comments to read about lard, corn syrup, chewy vs crunchy, etc. As for the "Maldon sea salt" -- salt is salt. IT DISSOLVES IN WATER, no matter what form it's in, so the end result is the same. Unless you're using it to garnish pretzels, crackers, rolls, etc., where grain size matters, it really makes no difference.

The darker the sea salt, the higher its concentration of impurities and trace nutrients. However, due to ocean pollution, sea salt can also harbor trace amounts of heavy metals like lead.

Sea salt also contains microplastics — the microscopic remains of plastic waste. The health implications of microplastics in food are still unclear, but some researchers believe that health risks are low at current levels.

https://www.healthline.com/nutrition/different-types-of-salt#sea-salt

Well, almost no difference.

[central scrutinizer]

1. Try these

http://cocoajava.com/cocoa_recipe_anns_truffle_cookies.html

She was asked if it was possible to put too much chocolate in a cookie. Her response, “don’t be silly”

[eppur_se_muova]

2. "Too much chocolate ? Watch me try."

Thanks for the recipe -- it's almost like you really know me !

[central scrutinizer]

5. These are fabulous.

I’m sure you’ll be happy

[SharonClark]

3. "Perfect" is in the eye of the beholder.

I like the recipe on the Nestles package for a plain chocolate chip cookie.
However, my ususual chocolate chip cookie recipe came from the mother of a college roommate and includes dark chocolate chunks, dried cherries, pecans, cinnamon, and oatmeal. Delicious.

[elleng]

4. Thanks, saw the headline in the Times and ran out to get my fave (at the moment) ice cream;

DARN it wasn't there. But I do have a pint for today. (Taste buds not working properly, so spend too much time picking, choosing, and complaining.) Will THINK about The Perfect Chocolate Chip Cookies.