We recently went to a delicious brunch in Santa Monica at Misfit, where every meal ends with a soft, chewy, salted chocolate chip cookie fresh out of the oven. I have been wanting to make some ever since, and the trend seems to be everywhere I look these days (like here and here).
I used one of my newly discovered favorite recipes, Jacques Torres' Secret Chocolate Chip Cookies and then sprinkled each cookie with a heavy pinch of sea salt before baking. What makes this recipe special is the use of bread and pastry flour rather than all-purpose flour. I chopped up Ghiradelli bittersweet chocolate bars rather than use chocolate chips. The last time I made the full recipe, it made a ton of cookies, so this time I cut the recipe in half. You could also just freeze some of the dough to bake later.
Make these cookies to help get your daily dose of chocolate; in case you hadn't heard, recent studies show that it's good for you! ;-)
I wrapped each cookie in a wax envelope sealed with some patterned tape:
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