Oh, my, good, heavens. It’s time to bake chocolate chip cookies again. Are you with me?

This time, though, we’ve new secrets to involve in the baking process. I came across this article today & as I read it, my body actually became antsy & twitchitty with desire for the sweet, beautiful delicacy. I couldn’t get through each sentence fast enough. I don’t think I’ve ever felt so spry reading an article as I did when my eyes grazed over these words.

The secrets, broken down:

• Eager as we may be, we must must must wait at least a day before we bake the cookies off. Recommended sit-in-fridge time is 36 hours to yield the most depth of flavor.
• Size does matter in the case of the cookie. Shoot for 6 inches to achieve the “Rule of Three” texture: crisp outer ring, soft center, & a meld of flavors within the middle ring.
• Lay down a bit extra money for the nicer chocolate…it is, afterall, the star of the cookie. We should be using chocolate chips that contain at least 60% cacao.
• Salt is our friend, & plays a key role in developing the cookie’s sweet flavor. Don’t fear the salt.

Here we go:

The Recipe for the Perfect Chocolate Chip Cookie

(photo from NY Times article)

As the author states, “…the humble chocolate chip cookie is the baker’s crucible.” I have indeed found myself having many trials with the chocolate chip cookie, & I am ready to wipe that slate clean. I’ve overcome the flat cookie dilemma, now I want to achieve perfection. Who is with me?