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If you frequent food blogs, you have probably stumbled upon discussion of the much hyped New York Times Chocolate Chip Cookies. Well…after reading about these little chocolate treasures a few times I decided to put them to the test. I questioned a couple of things about this recipe…mainly the sea salt used to top the cookies. Let me tell ya, I love salt, I love sweet and salt together, BUT I did not like these cookies with the salt on top. After making one batch with salt, I left it off the rest of the cookies. I figured why add it if we do not enjoy it? I also questioned the refrigeration period…seriously a 24 wait?!? Come on now…what possibly occurs during that 24 hours that could not occur in let’s say a 12 hour period? However, I did let the cookie dough sit in the fridge for the 24-36 hour period. Next thing…I did not have any bittersweet chocolate disks or fèves (honestly I had no idea what a fève was) and certainly could not have them shipped in this heat! I used Ghirardelli 60% Cocoa Bittersweet Baking Chips. If you are not familiar with these, they are bigger than a Nestlé chip and my version of a disk! Anyway…these cookies are delicious, try the salt you might love it…me not so much! The cookies are big, chewy and all around superb…just make sure you have a big glass of milk on hand. Now if you have no idea what recipe I am referring to, click here to check it out. Enjoy!

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  1. Eridqua says:

    I just made these cookies a few days ago, and then stumbled across your blog today. I totally agree about the salt thing. It was a strange taste to have salt on top of my cookies. I left it off the rest of them and preferred them that way.
    It’s funny, I used the same Ghirardelli chips that you did, and the taste was superb. I don’t know what it is about the recipe, but these cookies were amazing, so I’m not planning to make any other changes to it. If I want cookies right away I will use a different recipe. The refrigeration time is crucial to this recipe. I noticed huge differences in taste and color depending on how long the dough was refrigerated.
    If you haven’t tried these yet, I highly recommend them. It’s like getting cookies from a gourmet bakery.

  2. The DeL Sisters says:

    Yummy! I want one now!

  3. Bunny says:

    I’ve heard about these but haven’t made them yet. That’s a good thing to know about the sea salt cause I don’t think I’d like that either.

  4. J Auclair says:

    If you’re not letting the dough sit, and not doing the salt on top, and not using the chocolate disks… there’s not much else that’s special about the recipe, except making the cookies larger than usual. And using the two different kinds of flour, which is the one thing I’ll let go as soon as I use up the bread flour I bought for these.

    I made them pretty much as instructed, and they are far and away the best chocolate chip cookies I’ve had (or made).

    When I make them again, I’ll take into consideration how much time I have, and what ingredients I have on hand, and who will eat them, and maybe make changes for those reasons, but I do understand the thinking behind the Times’s recipe.

  5. Patricia Scarpin says:

    These are fabulous! I have got to try that recipe, too.

  6. Ellen says:

    These sound like the perfect cookies to make during the holidays, when you’re already baking a billion things and letting something sit for a few days won’t matter much.


  7. Tinsie says:

    They certainly look awesome!!

  8. tara says:

    I have been holding out on making these, mainly because I do not know how I will explain to my toddler that he will have to wait 36 hours for cookies. However, I keep seeing such tasty looking photos that I might need to make the dough when he is sleeping and stash it way back in the fridge. They look too tempting to pass up.

  9. Em says:

    Gorgeous photos!

    When I baked mine I did some at 24hr and some at 48hr and some at 72hr. I personally don’t get the hype… I’m sure others do ;-)

    Have a delicious day!

  10. James says:

    Why smoke a brisket for 16 hours? Why let ham cure for months? Because minor things happen that create magic.

    Trust me, I understand not wanting to wait. Half of my test batch didn’t make it past the 12 hour mark. Still, next time you get the craving for a good chocolate chip cookie … try the 36 hours. You’ll be happy. :)