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    I want more opinions on my search for the world's greatest cookies.
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    The New York Times came up with a 'perfect' recipe. Here's the link, but it's behind their stupid firewall. They took the Cooks Illustrated approach and came up with three recommendations that really do make a difference:

    1. Let the dough sit for 36 hours. Sounds crazy but apparently the more time the butter and the flour have to cozy up to each other, the better.

    2. Use wide flat chocolate chips (discs). The shape allows you to pack more chocolate into each cookie. Also, these are usually made out of high-quality chocolate.

    3. Make big cookies. This allows for three distinct rings of texture: crunchy, chewy, and soft.

    They also added a fair amount of kosher salt (large crystals). I made these and they are outstanding. The downside is the time it takes and the cost of the ingredients.

    goreedgo answered in Baking Week about 1 year ago
    Answer, comment & read 15 more answers »
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