When it comes to dessert, I usually crave simple, classic, all-American stuff. Nothing beats a warm, gooey, delicious, freshly baked chocolate chip cookie. I was reminded of this when I was in New York City and had dinner at Restaurant Marc Forgione. After a super indulgent meal, we couldn’t resist but order the 10 minute cookie, served with milk. Yum to the max.
If you follow the link to the recipe, there is a lot of good advice on how to perfect these cookies. I have a few modifications to suggest:
1. I’m not 100% convinced that you need to chill the dough for the full 36 hours suggested. I chilled them for about 6 hours and baked off two to try the day that I made the dough. My husband and I couldn’t really tell a difference between the cookies I made the same day and the cookies I baked after the dough chilled for a few days. It may be that just a few hours will do the trick.
2. I took my cookies out as soon as I started to see brown spots on the top, which was at about the 12-13 minute mark. I don’t think they need to bake for 15 minutes, but that does depend on how large you make them. I agree with Kate that I would err on the side of undercooking. The cookies will continue to cook once you pull them out of the oven.
3. I went for the Ghiradelli dark chocolate (had to go to 3 stores….argh) and it is really delicious. The cookies aren’t too sweet, but are super chocolately.
I took these to a family dinner and they received a lot of praise. They are not the simplest cookies to make ever, but they sure are delicious.
You can always pop them in the microwave for a few seconds, if you are craving that 10 minute Marc Forgione warm cookie…