So I looked at several recipes and although there are some variations I didn't see any major differences. But, who am I to make a hasty decision without actually testing?
Being true to my New England roots I chose my recipe from King Arthur Flour. You can get it HERE I've always used the recipe on the chip bag and decided if I was going to explore new territory I should go all out. This version had 2 ingredients I had never used baking soda and vinegar.
I mixed everything as the recipe suggested and then.............
placed it in the fridge for 12 to 36 hours. Thank goodness my children are no longer living at home. Cookie dough ice cream was very much the in thing when they were young and I would have seen my dough slowly disappear if I had left it unattended for that amount of time.
When it came time to bake the cookies they asked that you sprinkle with a bit of sea salt,and so I did.
Now I'm not sure what made them better............I did not put walnuts in as this was not in the recipe. I included the soda and vinegar.........Did that make a difference? I sprinkled with sea salt certainly doesn't sound earth shattering. Of course I chilled the dough 24 hours..........put the cookies out and waited to see if I heard any feedback. My husband was the first to try them......"wow new recipe? These cookies taste great" Really? I guess you can make a better cookie..............said the hobbit