simply the best chocolate chip cookies ever

Everyone has their own favorite CCC recipe, and this one happens to be mine. We found each other one night on Pinterest. I was half watching TV, half browsing through the Food & Drink pins. As soon as I saw the image of these chocolate flecked beauties, I knew it would only be a matter of time until a  batch of them was sitting pretty on my own cooling rack.

NYT CCC

The recipe comes from The Other Side of Fifty, and it’s a variation of the New York Times recipe adapted from Jacques Torres. You can never go wrong with something from Jacques.

The key to these little doughy discs of heaven is refrigeration time. This one was difficult for me because I like instant gratification. You’re telling me I have to prepare this dough that smells (and tastes…whoops) amazing, but I can’t use it for 24 whole hours? It better be worth it.

Trust me, it is.

There are three types of chocolate used in this dough: semisweet baking chocolate, semisweet chocolate chips, and unsweetened baking chocolate.

Hello perfect chocolate trifecta. Meet sea salt.

So anyway, everything in this recipe ends up getting together and chilling for at least 24 hours (and up to 36) to make a truly beyond delicious cookie. Just make sure you have people to share with. Or eat like ten in one sitting like I did. Either way.

Disclaimer: my inept photography skills do not even begin to do these justice.

NYT CCC

longest 10-12 minutes of my life

to share or not to share...

to share or not to share…

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