If you like a combination of crispy and chewy chocolate chip cookies, then these cookies are going to be right up your alley!
This is actually an adaption of an adaption of a David Leite recipe in the New York Times cooking section, and then a blogger updated it, and I have made a few of my own personal tweaks. This recipe produces amazingly gooey chocolate chip cookies that are nice and soft in the middle and have a nice bit to crisp to them around the edges. The cookies are not quick and easy — they take over 36 hours between mixing and chilling of the dough before baking. The blog where I saw this recipe some eight years ago (Orangette.net) used this quote, and I love it “You know how, in Charlotte’s Web, Charlotte writes “SOME PIG” over Wilbur’s pen? Well, we’ve been seeing a lot of spiders around the house lately, and these cookies are sufficiently good that I half-expect to see the words ‘SOME COOKIES’ appear, written in spider silk, in one of the corners of our kitchen. They really are some cookies.”
If you read Liete’s original recipe, it is pretty complex beyond the long prep time, so I used as many shortcuts as I could think of to try and take some of the time off. Most importantly, I don’t have time to go up to New York City to buy some Jacques Torres chocolate (although I have had it and it IS delicious) — so I just used what I could get at my local grocery store — Nestle’s Chocolate Chips .
Second, I don’t see the need to combine two flours, especially since the reason for doing so was never explained to us in the original article — so I used your regular brand of all-purpose flour in place of the cake and bread flours. In this case, I used King Arthur brand all purpose, but any kind you prefer works. And if you want to try the full bore recipe (which I have included), feel free! Either way, I am sure you’ll love these cookies!