Yes, I agree with Dorie's neighbour that the world would be a more peaceful and happier place if everyone had one of these everyday. I'd just like to add that it'll also be a much heavier place, no doubt!! Happier, and heavier!! Or at least just heavier around the area where I live, as I just can't stop eating these!!
I think this is the best cookies I've baked so far - much more superior than the chockablock cookies I baked several weeks ago. This time is was perfect!! In the beginning, I was a little afraid I might be dissapointed as I kinda suck at baking cookies. Cakes, I can manage - but I never seem to get the right freshly crisp texture I love in a cookie. I've baked from friends and family's fav recipes, but I always get dissapointed with the way mine turns out. But not anymore!!
Two of my best buddies have tried making these before and they loved it, but somehow I wasn't very convinced as:
1. I suck at cookies
2. the appearance of the cookies isn't anything to shout about
But I guess, never judge a book by its cover!! And never judge a cookie by its appearance (or lack of).
These cookies are just the way I like mine - crisp and crunchy and oh! so chocolatey. I am not a fan of chewy cookies. These are so so good!! My greediness led me to prepare 2 batches of dough and boy, am I glad!! And of course, I couldn't wait 3 hours for the rolled up and wrapped dough to be refrigerated (Dorie says to shape the dough in logs, wrap them in plastic and refrigerate for at least 3 hours) - I baked 9 cookies immediately after I was done with the recipe. And it was heavenly.
I followed the recipe to a tee - except I used dark couverture chocolate instead of bittersweet and mountain salt from the Himalayas instead of fleur de sel. I love the sandy texture and the saltiness which brings out the best of the chocolate.
I also experimented by adding some chopped almonds (as I love nuts in cookies) - see photo below. They are great too, but I love them more without the nuts. I shouldn't have tried to mess up Pierre Hermé original recipe - who am I kidding, right??