A few weeks ago, I finally got around to making the NYT chocolate chip cookies. These cookies were the ultimate test of will power--waiting thirty-six hours to bake them? That is way too long. But I managed to hold out until thirty-four, and the results were fantastic. I didn't roll mine in salt before baking because the dough tasted salty enough to me. I did put the dough back in the fridge between rolling each batch to keep the butter as cool as possible. And I was glad that I spent the extra money to use the chocolate disks (I used Guittard). These cookies were delicious, and I will totally make them again . . . as soon as I can stand to wait another day and a half to satisfy a cookie craving.
