I had a friend once who was like, “Yeah, I like good espresso, but I like instant coffee just as much. It’s a totally different experience; they are like two different foods.”
I have since taken this philosophy and run with it, which is how I can justify liking Kraft mac and cheese just as much as homemade. This is also how I can love all types of pizza ever. Do I prefer deep dish to thin crust? No! Because it is a totally different experience. Each has its own set of pros and cons and intricate crevices of cheese-filled sensory experience.
The above picture actually slays me. LOOK.
I know the chill time on the dough is nearly intolerable (24-48 hours means an extended dose of delayed gratification, rarely an option when you are craving chocolate chip cookies). Also, the ingredient list for these babies is somewhat obscure (who uses bread flour on the reg?), but it makes for a cookie that is somewhat obscure. By which I mean that it is so far from your standard Nestle Tollhouse chocolate chip cookie, that it is like eating different foods. You can’t even compare them.
So far from your standard Nestle Tollhouse chocolate chip cookie that it is like eating different foods, I say.
Five inches in diameter, with a gooey middle and shattering rim, these cookies are easily the most professional cookies I have ever baked. They are straight out of a bakery, secret-recipe style. I didn’t change one thing about them. Having waited this long and listening to other bloggers wax on for literal years, I wasn’t going to mess about making them imperfect.
I gifted them away as soon as possible to the neighbs and also my dear friends. It was better that way.
NYT Chocolate Chip Cookies
You can find the recipe here.