I had some cookie dough left over from when I made last-day-of-school goodbye cookies for my students. I froze the dough (wrapped in wax paper in a log, then in a plastic bag) and then decided today that I had enough cookie appropriate events coming up that it was a good time to bust out the rest of these guys. Plus I thought it would be really great to heat up the house with a 350 degree oven on a 90 degree day.
The recipe comes from the New York Times perfect cookie search. The first time I used this recipe, I basically used it as an outline and the cookies were just alright. This time around, the only thing I changed was to use "buttons" instead of "discs" for the chocolate. Sticking to the recipe produced some of the best cookies I have ever made or eaten! Resting the batter, high quality chocolate, and a flour blend I think are key here. I guess sprinkling on some salt does something too.
When I made them for my students, I used probably half-sized dollops of batter to make little quarter-sized cookies, which I thought were a nice little treat and spread them out better amongst 30-ish teenagers. The ones from today are about 5 inches in diameter.
my mom always said to make the cookie dough the day before you want cookies because letting it sit in the fridge overnight "made the magic happen". so true. so so true.
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