So, I will admit that chocolate chip cookies aren’t really my thing which surprises even me because I love just about any sweet you put in front of me, except chocolate that is. I am not sure if this is a blessing or a curse, but nonetheless, I am not a chocolate lover. Unfortunately for my husband, this means I often forget about his favorite cookie, the old fashioned chocolate chip cookie (I tell ya, he is a basic guy that is easy to please in the kitchen!).
So when I read about these chocolate chip cookies on Cupcakes and Cashmere’s blog, I knew I had to try them at least for his sake right? While the 24-36 hour wait time may be a bit discouraging, if you are anything like me and must eat one right away, the batter makes plenty to pop a few in immediately and honestly, I didn’t really notice the carmely difference the original recipe talks about. Lastly, if you don’t have the bread flour, cake flour, or patience to wait 24 hours for the batter to rest you can always try these which we made during our trip to Bodega Bay which were almost equally as good – I made Ry decide which he liked better 🙂 (Notes: For the Epicurious recipe, we did not melt the butter as stated in the recipe, only used 1 6oz bag of chocolate chips because they were $5 a bag at the general store, and cooked for 13 minutes at 375 degrees and they turned out excellent as well).
But, if you are up for the challenge of waiting, feel free to try these cookies and maybe you can have one happy husband like mine!
Chocolate Chip Cookies
Published: July 9, 2008
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling