by Katya Simkhovich
Yes those. You know which ones I’m talking about. The ones that have slowly made their way through the entire blogosphere. The ones in that newspaper. Yes THAT newspaper. The one in New York.
Yeah, so I made THEM. EXACTLY as the recipe said to down to the weight of each cookie (some call me obsessive compulsive, I prefer perfectionist). If I was going to make THEM, I was going to do it right.
Well, I made them correctly all right. They were worth every coverture oval of valrhona chocolate (that costs $16/lb!!). I now understand why Jaques Torres gets these specially manufactured for his cookies. As the cookies bake, the thin, oval discs melt into layers of chocolate in the cookie. LAYERS. Like in a cake, except this is a cake that’s less than 1/2 an inch thick, and it’s a cookie.
That way, in each and every single bite you get cookie and chocolate, and neither overpowers the other.
And yes, I did measure each cookie to be exactly 3 1/2 oz. They baked to be about 5 inches in diameter (just like the recipe said). The edges of the cookie turned into crispy, buttery, caramelized goodness. Then as you slowly savor your way to the middle the cookie becomes chewier and softer.
The only possible bad thing I could think these cookies entail is that after these, no other chocolate chip cookie will compare. I’m sorry to all those other bookmarked chocolate chip cookie recipes I have, but you don’t stand a chance. Until I get a job and can buy $16 chocolate, I don’t think I’ll be baking chocolate chip cookies again (at least I can finally bake the other 50 million cookie recipes I have bookmarked).
If you are thinking about making these or have made these before and weren’t blown away by the results, please, please, I’m begging you, please, make them exactly as the recipe says and refrigerate as long as possible (I refrigerated mine for about 70 hours). These really were divine, and everyone who enjoyed them with me agreed.