Vaughn is back! And hes making one of the most iconic New York Times recipes in the database: Jacques Torress Chocolate Chip Cookies, as adapted by David Leite. With five stars and nearly 15,000 reviews, this may just be the platonic ideal of a chocolate chip cookie. But as with any popular recipe, there are endless possible twists. Is it worth it to chill the dough or use different types of flours? How do variations suggested in the comments hold up? Vaughn investigates.Get the recipe: https://nyti.ms/3WYyoMm------------------------------------------VISIT NYT COOKING: https://cooking.nytimes.com/SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food thats fit to eat (yes, its an official New York Times production).
