NY Times Chocolate Chip Cookies

The batter sits in the fridge for 36 hours, it uses both cake flour and bread flour, and the cookies are sprinkled with a little sea salt before baking. They're pretty great. Recipe here.

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funkeemunkeeland says:

Recently baked the same recipe. Brilliant.
Posted 11 months ago. ( permalink )

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Taken on August 11, 2008

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NY Times Chocolate Chip Cookies

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funkeemunkeeland says:

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