I've made "the perfect chocolate chip cookie" - from the New York Times. I've also made these chocolate chip cookies from Martha Stewart.
There is a pretty big difference. For one thing, the New York Times cookies come out heftier. They taste richer (I think it's the refridgeration). There's the added dimension of salt.
My next batch of the Martha Stewart cookies, which are just simpler to make, I'm going to try two things - first, I'm going to try hold off baking for at least 36 hours. Then, I'm going to sprinkle them with sea salt. Taste test, ho.
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