Perfect the chocolate chip cookie

“I could tell my quest for the perfect chocolate chip cookies was over before I even bit into the New York Times recipe for giant crinkle chocolate chip cookies. They were so beautiful coming out of the oven, with their craggy ridges and a golden, crispy bottom that I knew they had the flavour to back it up—and I was right. Overwhelmingly buttery with a deep caramel flavour [...] The recipe was finicky—the dough needs to be chilled in the freezer for 15 minutes prior and the tray needs to be taken out of the oven and “banged” on the counter every few minutes to create a ripple effect—but so, so worth it. The flavour was perfect, organic and complex. Though it didn’t taste exactly like my Proust madeleine chocolate chip cookie, it came the closest to perfection I’ve tasted since. The search was over.”

“These cookies! I love me a perfectly chewy cookie. And it’s taken me years to get a reliably perfect cookie. I was tired of them falling flat or being too dry or too crispy. So I’ve been on a mission to nail down the exact thing that makes those great batches great and why the okay-ish ones went wrong. [...] I’ve made multiple batches, increasing the flour bit by bit to land on that perfect thickness that’s chewy and not dry.”

“You guys, I did it. I finally found my perfect chocolate chip cookie recipe. [...] I wanted my cookies to be full of chocolate chips, just crisp on the bottom and around the edges, cooked but still soft on the inside, pretty to the eye and about 3 inches in diameter. I am pleased to tell you, I have achieved it.”