Note: Sometimes you come upon something seriously delicious when you least expect it, and for me that always makes the discovery even more pleasurable. That’s just what happened when I had one of Kumiko’s chocolate chip cookies for the first time. We were at a New Year’s Day party just hanging out, chewing the fat with some old friends when someone told me about her amazing chocolate chip cookies. Having just tasted 65 of NYC’s finest chocolate chip cookies for our own purposes, I must admit, I was kind of a Kumiko chocolate chip cookie skeptic—until I tasted one. Now I’m a convert. Make them yourself, and you’ll become a convert as well. I promise. —The Mgmt.
[Photograph: Kumiko Mitarai]
This is a basic chocolate chip cookie recipe that began with a Jacques Torres recipe. I loved the coarse salt in it. Building on the recipe, I added roughly chopped chocolate instead of chocolate feves, and made a few changes that I thought made the recipe more accessible and reliable.
What I like in a chocolate chip cookie: a chewy inside, lightly crispy outside, and just a hint of salt to contrast with dark chocolate chunks. In addition to creaming the butter and sugar properly, it also helps to chill the dough for 24 hours before baking and to use a convection oven if you have one.
