Making the perfect cookie is not a two-hour affair. It’s not even a twelve- or twenty-four hour event. According to a collection of New York City’s top bakers, the best chocolate chip cookie doesn’t emerge until thirty-six hours after its ingredients have been carefully assembled. The long hydration period allows the slow-moving eggs to work themselves into the dough for the perfect flavor. These top chefs also recommended using a chocolate chip with a high cocoa percent (at least 60%), a healthy dose of sea salt (at least a teaspoon), and a good chunk of dough (to get a six-inch cookie).
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