The New York Times Chocolate Chip Cookies II
I haven’t been able to stop thinking about these cookies since I last made them, so on my recent trip back to L.A., I knew I had to give these another go. This time, I didn’t follow the directions as closely as I did the first time. Okay, I was still scared to veer too far off course, so all I really changed was the type of chocolate used. Instead of using bittersweet chocolate wafers, I just used a bag of Ghirardelli’s bittersweet chocolate chips. Not a big change, but it saved me about $6!
Using regular ol’ chocolate chips turned out just fine. Whew. When you invest over 24 hours in a batch of cookies, you really want them to turn out well…
If you want to give these a try, click here for the recipe!