Cookie Confidential


Here are a few tips I gathered from an article in the New York Times for making the perfect cookie:

1. Allow the dough to sit for thirty-six hours. The long hydration period allows the slow-moving eggs to work themselves into the dough for the perfect flavor.

2.  Don’t be afraid to use salt. Add a healthy dose of sea salt to the dough (at least a teaspoon). One of the bakers also recommended sprinkling salt over the cookies just before baking.

3. Live large. Make large cookies, close to six-inches in diameter.

4. Add a little extra vanilla.


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