This recipe was published in The New York Times a while ago and I kept meaning to make it. The pesky pound and a quarter of expensive chocolate kept stopping me.Then Mom brought me a present:
Yes. 5 pounds of chocolate.And I found myself mixing together dough to sit in the fridge for 24 hours:
These are balls of cookie dough made with a regular sized ice cream scoop. I should have put a quarter in the picture:
And yes, do pay attention when Jacques Torres tells you to arrange the chocolate in your lumps of dough - there is so much chocolate that it makes a big difference!
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