What I can say, without any doubt at all, is that this week’s recipe, as voted upon by myself and my fellow bakers – which is being hosted by Lorelai and Melissa Murphy herself, is in now in the top three of my very favorite chocolate chip cookies (rounding out the top three would be the NY Times chocolate chip cookies and the ones at Paradise Bakery).
The recipe is really quite easy and friendly to put together. While there are some extra steps involved – toasting almonds, chopping your own chocolate, chilling, rolling logs, cutting, etc. – it is oh so worth it. I actually did the recipe + half and ended up with three nice logs of cookie dough. I baked one, gave one to some friends that let us crash their family dinner as a last minute hostess gift, and the other is happily nestled in my freezer – waiting until I have another immediate craving.
The toasted almonds really set this recipe apart and are amazing in the baked cookies. That said, let me just tell you what my favorite part was. In fact, I have a little bit of a terrible confession to go along with it.
In high school I don’t recall that I ever ate lunch in the cafeteria – in fact, I’m not sure that I ever even went to lunch in the cafeteria. We were allowed an open campus for lunch and always visited a variety of places. Probably the strangest lunches I ever ate though were when we went to grocery store. It is a rather awful testament to my sweet tooth that on more than one occasion we would buy a tube of cookie dough, cut it open and eat it for lunch.
Obviously, I never went through a real healthy eating phase. That said, I rarely want to eat cookie dough anymore. That is, until today.
I knew these cookies were going to be amazing because one little taste of the dough and for the very first time in years I really just wanted to grab a spoon and dig in!