I know, I know. What really could be wrong with ANY chocolatre chip cookie. Nothing, really. But if I am going to make them (supposedly for my husband), then I really wanted to get the perfect for me, cookie.
I have read Jacques Torres recipe, and the whole long treatise that Kenji did on Serious Eats. I decided that now is the time to start taking my own notes, and seriously experiementing.
I started with the Nestle’s recipe, and slightly modified it. I added more granualted sugar (200 grams), and less dark brown sugar (100 grams). I did not use my trusty stand mixer, I mixed by hand. (My husband helped, because it is hard to mix!)
I used my big scoop, and baked them at 325 degrees. It took 24 minutes at that temp! When I removed them from the oven, I aprinkled them with Maldon sea salt. And then I left them on the hot cookie sheet, to further crisp up as they cooled.
I waited until they were cold, and yes! Cookie perfection is now mine. I have the rest of the batch hydrating in the fridge. I will cook another couple tomorrow night, and then I plan to scoop out the rest and freeze them for whenever my hubby needs a chocolate cookie fix. I cna’t believe it took me this long to figure out how to make the cookies I truly love!