NYT Chocolate Chip Cookie recipe

Has anyone tried this recipe?

http://www.nytimes.com/2008/07/09/dining/091crex.html?em

Yeah. It's good.
rwj

I have now made this recipe and done a baking at 24 and 48 hours after making the dough. I really like this recipe and it will be my go to recipe for chocolate chip cookies.

Mixed a batch today- start baking tomorrow. So far the raw dough eater in the house pronounces"thumbs up".

In the spirit of overdoing it, I made an ice cream sandwich with vanilla ice cream and a couple of smaller cookies while still warm.

I printed this out when you first posted it, but haven't gotten around to baking them yet. I think I'm out of bread flour and just never think to pick some up. Thanks for the reminder!

Greg, I applaud overdoing it.

This recipe is really good with a little smoked red savina powder added.

Made the 72 hour last night. Probably my lack of a fine palate, but I don't notice all that much difference between 24, 48 and 72, BUT they are all delicious. Because they are perfect warm, as a friend pointed out to me, making the dough on Thursday night gives you warm CC cookies on Fri, Sat and Sun. Nice and easy desert for the whole weekend.

I'm probably dating myself here, but does anyone remember the "Anal-retentive Chef" from Saturday Night Live (probably 15 or more years ago)? The way this recipe reads reminds me of that!

Way too sweet for my teeth !! My son and husband love them but did not notice much difference between 24 and 72 hour batches.
Did you all really make them 3.5 oz ???? I actually got out my scale. 3.5 oz is NOT a large golf ball, it's more like a small softball. At half that size 6 barely fit on my cookie sheet.
I agree that mixing up a batch and keeping it in the fridge does accomplish a ready dessert for many days.
Carrie, I agree with you, unnecessarily fussy.

Way too sweet for my teeth !! My son and husband love them but did not notice much difference between 24 and 72 hour batches.
Did you all really make them 3.5 oz ???? I actually got out my scale. 3.5 oz is NOT a large golf ball, it's more like a small softball. At half that size 6 barely fit on my cookie sheet.
I agree that mixing up a batch and keeping it in the fridge does accomplish a ready dessert for many days.
Carrie, I agree with you, unnecessarily fussy.

I will probably cut the chocolate in half the next batch I make.

I did them slightly larger than golf balls, certainly smaller than a tennis ball, and when cooked they were about 5" in diameter.