CCC VIII

New York Times Cooking carries many chocolate chip cookie recipes and the one that comes up with an internet search leads to a recipe from 2008 when David Leite modified Jacques Torres' recipe. The ingredient list includes two kinds of flour (cake flour and bread flour) and more than a pound of at least 60 percent chocolate, which sounded like my kind of cookie. The recipe specifies 24 to 36 hours of chilling and resulted in a pretty dry cookie that tasted like chocolate toffee. I melted chocolate on the warm cookies and enjoyed the extra chocolatiness.

My best laid plans to create a truckload of gooey wonderfulness did not pan out with this recipe and further internet searching turned up another promising recipe that beckons; CCCIX.