David Leite of The New York Times writes about his search for the secrets to the perfect chocolate chip cookie. Some of the keys he discovered: let the dough sit refrigerated overnight (or even longer), use good chocolate, make the cookies large enough to result in a variety of textures within each cookie, serve them fresh and warm and, most interesting, don’t forget a light sprinkle of salt on the tops before baking. His version of the perfect cookie is a variation of the recipe used by Jacques Torres at his New York stores.
Check out our Roadfood.com review of Jacques Torres Chocolate.