the quest for the ultimate chocolate chip cookie: part II

I think I may have found them.

Were the cookies I made last night the best cookies in the entire world? I can't say for sure, most likely not.
However, they were by far the best I've ever baked myself.
In fact, they were so good I didn't have the opportunity to photograph them before.. well.. before I, and a few others, ate them.

The majority of the cookies met their demise straight out of the oven, the other two lasted just until 7:30 am this morning.

The recipe, again, was adapted from the Ghiradelli link I included in my previous post.
I used bittersweet chips (Ghiradelli), 60% cacao (makes for a better cookie than semi-sweet, jus' sayin)
Let them mingle, marinate, mellow, whathaveyou, in the fridge for just under 2 days
And finally, I sprinkled them with kosher salt before placing them in the oven (thank you NY Times)

I also made them a little larger than your typical cookie and baked them for 10-11 minutes at 375

blonde on blonde: a cookie even Bob Dylan could Love

Ghirardelli White Chocolate Chip Almond-Pecan Cookies


For years I have been on the quest for the perfect, yet classic chocolate chip cookie. Have I found it yet? I can't say for sure.

These little gems are the fraternal twin to a batch which is currently marinating in my refrigerator. Honestly, I had no intention to make these whatsoever. Three-quarters of the way through my chocolate chip recipe I discovered I only had about half as many chips as I needed. The solution was clear- half the dough and make another kind.

It starts with the basic Ghiradelli cookie batter which you can find here Ghiradelli
From there I added a touch of almond extract, white chocolate chips, and a handful of broken pecans. Then bake 10ish minutes at 375.