The Cookie

Right before my oven D I E D and I do mean died a week and a half ago, my family made a realization. The cookie dough in the freezer was no longer ear marked for my extracurricular activities. No soccer or softball teams. No Bake sales...

And the request for a couple warm cookies began.

And then the oven died and the requests stopped. 

(I'm still recovering from my no oven experience. You try planning for an Oscar Party when your oven dies. Yeah, you get creative but you get annoyed too, ha!)

This is the NY Times Cookie and is my favorite chocolate chip cookie recipe. The first time I tried it it came out busy, sweet. That is because I used an adaptation. The recipe I've linked is the way to go.

And you ask, but WHY, Ellen? What makes it so fabulous? Besides the fact it tastes good? The texture and quality chocolate. How, Ellen, how?! Fine you, with your wants of whiny details:

1. The combination of flours. Bread and Cake - it's really what gives it the best texture.

2. It's a lot of butter, no lie.

3. Quality chocolate that is not so sweet as well as the size. This batch my discs from Tcho chocolate were too big so I just cut them a bit with a chef's knife not a lot of effort, but manageable and tasty.

4. The fridge / freezer cure again adds to the texture.

Go on try it and tell me if you like it. 

True confession: I've been out of fleur de sel for months and have been cheating using Kosher and I'm totally okay with it.