I have finally succumbed to the lure of David Leite and Jacque Torres’ chocolate chip cookie recipe. A few months ago Leite published a fascinating article on chocolate chip cookies in the New York Times. At the end there was a recipe, developed by chocolate maestro Jacque Torres. The claim was that using what is known about the ingredients for a chocolate chip cookie this would be the absolute best one ever made. Or close to it.
Now, for that to be true it has to incorporate all of the varied elements that people like in a chocolate chip cookie. Take me, I like my cookies chewy. If you glance at the recipe you’ll notice there are 2 more ounces of brown sugar than white, which should translate into a slightly higher chew factor. But not too much as to upset the cake and crisp fans. What will be interesting is whether all three work together.
Prior to the first test bite the cookies look like they are going to be crisp on the edges with a soft middle. In other words, this supposed “best chocolate chip cookie” has great potential to live up to its name. And in order to verify the veracity of David’s claims I have followed the recipe down to the letter, including heading out to the store to pick up some bread flour. OK, I didn’t have any feves available so I went with 58% cacao Ghirardelli baking chips. I’ve done the cake and all-purpose combo before, but never bread flour. And that is the real difference I’m interested in tasting. Oh, and the sea salt thing. Honestly that appears to be more of a frou frou move that I’d normally avoid, but I have some French grey sea salt, so why the heck not.
Lastly is the waiting. My dad always refrigerated his dough overnight before baking, but I don’t. Normal cookie circumstances have me craving one, mixing up the dough and baking it, then enjoying soon after. I have no patience. But this time I’m going to test out the theory. So after the batch was mixed up I scooped out 4 cookies for immediate baking, while the rest of the batter headed to the fridge. The cookies have finished their rest, and I shall now go try this magical cookie.
First impressions of the best chocolate chip cookie ever, no refrigeration:
Well, I have to say that I am surprised. Texturally this is without a doubt the best chocolate cookie I have ever made. Or had for that matter. And yes, the sea salt is a must add for the cookie. No frou frou factor involved there at all.
The cookie is very crisp on the outside, I could hear it crunching in my wife’s mouth as she chewed. But the inside is absolute perfection with a very slight chewy factor. A normal bite with the edge and inside produces the most satisfying cookie chewing experience I can remember.
What I find the most interesting is the flavor. Right now they have a very delicate background taste. I’m not left with an overwhelming sense of chocolate chip cookie. It’s been a little bit since I tried the first cookie and already the taste isn’t really in my mouth. Strange because I’m used to chocolate chip cookies cloying a bit with their flavor.
OK, I’ll be back to the cookies in 24-36 hours. See you then.
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