New York Times Chocolate Chip Cookies (Jacques Torres recipe)

Last week, I finally caved and made a recipe I've been wanting to try for a long while now: the famous chocolate chip cookie recipe that ran in the New York Times in 2008 and can be found everywhere online. They were delicious. Amazing. I WILL make these again.

I made a couple substitutions (artificial vanilla instead of the natural kind, and a blend of milk, semisweet and dark Belgian chocolate) so I didn't have to made a separate trip to the store. I also didn't quite make it to the 24-hour refrigeration mark - I ended up baking 22 hours in.

The biggest change I made, however, was to the size of the cookies. This recipe is for HUMONGOUS cookies. I measured mine out (just a bit over a level Tbsp each), and made just over 7 dozen normal-sized cookies about 2.5" across - many more than the 1.5 dozen this recipe is supposed to make. If you made the smaller cookies like me, you should bake for somewhere around 8-10 minutes.

Since I had so many more than expected, I bagged up a couple dozen for my colleagues (see picture), sent a container to work with my spouse, and took a couple dozen to the pottery studio.

Nutrition information: for a serving of two cookies
Calories: 200
Potassium: 0
Fat: 9
Carbohydrates: 27
Fibre: 1
Protein: 2
Weight Watchers Points Plus: 5 (3 for a single cookie)

My rating: a perfect combination of sweet chocolate with sea salt. Everyone loved them. However, because of the quality and the price of some of the ingredients (namely 1-1/4lb of Belgian chocolate), I'll keep these for just an occasional rotation.