Yesterday I was a maniac in the kitchen. I got busy making chocolate chip cookies from Thomas Keller’s Ad Hoc at Home. Most of his recipes scare me a little but these looked a bit more approachable than his homemade stock, cheesecloth required-type recipes.
The secret’s in using two different kinds of chocolate - both semisweet (traditional milk choc) and dark, which gives it a really sophisticated, not overly-sweet taste.
The verdict? They’re great! The only thing I’d change would be to add just a hair more salt. I like a little sparkle of salt at the end of a bite. Other than that, these cookies are perfecto.
Click here for the recipe and a review on Serious Eats.
