My Foodie Christmas Wish List:

Gingerbread Manor


Rainbow Mixing Bowls


"Perfect Endings" Cupcakes


Breville Dual Disc Juice Extractor

New York Times Cookies Cont......

It's hour 46...the chilled dough has just been baked... and, well, I've got to be honest - they tasted the EXACT same! Still super good - still loving the sweet & salty combo, yet I was a smidge (yeah, I said "smidge"...) let down, only because of all the hype surrounding the chilling process. I really wanted to believe in the idea of "all the flavors coming together". I'm just not convinced that I would ever be able to correctly identify which cookie was made from the immediate dough and which cookie was made from the 36-hour-chilled dough, in a cookie taste test.

My cookie from the 36 hour dough topped with Whole Foods 365 Brand Sea Salt.


So there you have it. I'm happy that I now have a new go-to Chocolate Chip cookie recipe (Sorry Martha Stewart Cakey Chocolate Chip Cookies!) and I am even more excited that I don't have to let the happiness chill in the fridge for a day and a half before baking it.

Now, I wonder how the Neiman Markus recipe holds up against this one.....

New York Times Chocolate Chip Cookie Trial

Success! They lived up to their (high) expectations! The salty & sweet combo was a hit, for me. My boyfriend wasn't a huge fan of the salt but he's not much of a foodie. I, personally, thought it was fabulous!
I have to admit, this review is after baking 4 cookies from the dough right after I mixed it. The remainder is in the fridge chillin' as we speak, letting those flavors soak into each other, so I will give the official thumbs up after the 36 hour mark, and decipher whether or not I think the chilling makes much of a difference.

Preparing the ingrediants... I used the Mijao 61% El Ray Dark Chocolate Discs from Whole Foods, along with Whole Foods 365 Brand 70% Dark Chocolate Mini Chunks


Mid Bake...(Mmmmm, they are starting to smell up the house!)


Pre Chilled Final Cookie