A year ago, I stumbled upon a famous New York Time's Chocolate Chip Cookitie recipe. Many people claim that this recipe produces the best of its kind. Now, I really love chocolate chip cookies because I LOVE chocolate and I think it represents the ultimate cookie. However, I was hesitant to give this recipe a try because it requires the use of chocolate drops as opposed to the usual chocolate chips. Chocolate drops are different because they are much larger than standard chocolate chips and the chocolate itself is of a higher quality. This means it's much more expensive and are harder to find. The recipe calls for 1 1/4 lb of chocolate drops and an 8 oz bag costs $8.00. Ouch to my wallet. Another daunting requirement is to allow the dough to rest in the refrigerator for 24-36 hours. I usually don't plan on making cookies that far in advance, thus this isn't exactly your spur of the moment cookie recipe. However, after baking these cookies, I have learned two things: One, Ghirardelli chocolate chunks or chopping up a chocolate bar will work just fine as a substitute for the chocolate drops, and two, the 24-36 hour rest time is totally worth the wait. This was definitely the best chocolate chip cookies ever!
To view the recipe, check out Kirbie's Cravings blog. She tried out the recipe twice and offers other helpful tips and suggestions as well. Oh and btw, this is the actual size of the cookie. No zooming or anything. This baby was HUGE.