Linda

July 15, 2008 at 10:00pm

I tried the NYT recipe with KA AP flour and a cake flour. Figured the higher protein in the KA would be enough. Used the mini chips to spread out the chocolate feel. After 30 hours, the dough was so "hard" that I stripped the gear on my large scoop. (Good thing my son could fix it.) So I rolled out the rest of the dough into a fat log and cut it into "hockey puck shapes" that weighed what the recipe called for. Stacked them and wrapped them to sit in the fridge for another 12 hours. Sprinkled on a tiny pinch of kosher salt and baked for 20 minutes. All the flavors and textures of the separate ingredients seem to have merged wonderfully. Handy son says they are really good. Just eat slowly.
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