72-hour Chocolate Chip Cookies
These are the so-called perfect chocolate chip cookie originally made by Jacques Torres. Yes, I aged them 72 hours to let the dough hydrate more and really get in that nice buttery flavour.
I like it! The point of this cookie really is in the dough itself, because of the aging process, you get a lot more contrast and richness in every bite.
Why didn't your cookies spread the same way as the YouTube video?
Good question, that's because I'm a savoury gal so I always lower the sugar in any recipe by at least a third. Brown sugar helps add more chew, and white sugar causes more spread in the cookie (think the trademark subway cookie look), and since I value texture, I generally cut the white first.
It's nice, but given the opportunity cost, I'd much rather make the levain. This one took way more work than I expected, and the dough is FILTHY to work with. It just sticks to your hand, and if I'm going to get down and dirty (heh), then I might as well get the levain cookie out of it.
I gave my friends these cookies and they all liked it! But since they take up so much space (the flat has a tiny fridge), and for 72 hours minimum, I don't know if I'll make it again.