Cobbs Hill: NY Times recipe

JacquesTorres is a pastry chef unlike any other- this man can manipulate chocolate into sculpture and art. He is so talented and basically I would make anything he recommended, even something as boring as white rice. I used to watch him, like a million years ago, on the food network. He would make pastries and desserts that seemed impossible to replicate, but so effortless for him (it’s the same feeling I have watching the gymnasts flit around on the narrow beam at the Olympics- they make it look so easy).

This chocolate chip cookie recipe has been around the blog/Pinterest world for a while now. It wasn’t until my friend said I had to try it that I discovered who originally made it- Jacques Torres, who had written it for the New York Times. Done and done. I had to make them. And you know what? He’s never wrong. These cookies are that ideal ratio of crispy outer edges, soft, chewy center, lot’s of chocolate chips and the sprinkle of sea salt on top gives it that salty/sweet wonderfulness.

This isn’t your typical cookie dough, which is what makes it so perfect. But with perfection you need patience, and there may be few obstacles to overcome. Here are 3 issues I have with this recipe: 1. The flours. Not everyone has cake flour and bread flour stocked in their pantry (these are supposed to help give it that crispy/soft texture-thing) 2. This is not an instant gratification cookie. You can’t spontaneously decide you want a warm cookie with milk for an afternoon snack- it needs to refrigerate for 24-72 hours for the flavors to really develop and the butter to harden. Which leads me to 3. Leaving yummy cookie dough in the fridge for more than 5 minutes is dangerous… I mean, who doesn’t love to eat cookie dough? Sometimes it’s better than the baked version, which may result in fewer cookies than you originally planned on having because someone couldn’t resist a spoonful now and then (not that I speak from experience or anything).