Thomas Keller is one of the food world's most respected chefs. I could go on and on about how much his dishes inspire me, but let's cut to the chase: this man makes a mean chocolate chip cookie! My favorite thing about his basic recipe (from the Ad Hoc cookbook) is that you can really make it your own - each time we make these, we add in a new ingredient to keep the experience unique. Sometimes we'll add a tablespoon of freshly ground espresso, or maybe some shredded coconut along with some coconut extract, and we ALWAYS sprinkle some pink flaked sea salt to the tops of the cookies! They're soft and melty on the inside and crispy on the outside, just the way my dream cookie should be...and the combination of dark and milk chocolates used creates a perfect balance of sweetness and richness.
Both versatile and reliable, these cookies will never disappoint. And if you're anything like me, you occasionally enjoy having a cookie with your evening tea, but you don't want a whole batch just sitting around (I'm a cookie monster - if they're there, I'll eat them all). Solution: this dough can be stored in the freezer for up to two weeks, so just slice off a piece of the dough and make as few (or as many!) cookies at one time as you please. Woop woop!