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New York Times Chocolate Chip Cookies

I've wanted to make these cookies for years, but a 36-48 hour chill time in the fridge? Who has time to wait for cookies?!?!?! But... I finally made them, and wow, they are totally worth the wait. My guinea pig testers soundly approve (save for one, but he can't make stir-fry so he doesn't count!)

I followed the recipe mostly to the tee. When finding online recipes, it's always worth a browse through the comments. The commenters saved me a lot of grief!

The main changes I made:
- used 1 x 12 ounce bag of dark chocolate chips and 1 x 12 ounce bag of semi sweet chocolate chips (which ends up being 4 ounces more chocolate than the original recipe calls for).
- formed the dough using my #60 disher prior to chilling (plopped the portions into an airtight container, separated the layers with waxed paper/cling film (I've made these twice so far)) which ends up making about 6 dozen regular sized cookies. Bake these for about 13-14 minutes, with a rest for 8-10 minutes. You w…

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