These to-die-for cookies use special chocolate and two kinds of salt, and they call for an overnight chill -- and you can absolutely taste the difference. Because of the expense and time involved, we don't recommend them for any old weekend, but they are incredible for a gift or other special occasion. The recipe comes from Chicago chef Mindy Segal's cookbook Cookie Love.
Chocolate chip cookies are perfectly designed for showing off different kinds of chocolate. My favorite chocolate happens to be the dark milks - chocolates that are too dark to be milk chocolate but too creamy to be dark chocolate. You can buy dark milk chocolate in bars or discs. The discs bake up elegantly in the cookies, giving the dough a layering effect, but the bars are also elcellent if broken neatly into chunks with your hands. If using broken-up chocolate bars, it is far easier to cut the cookie dough into squares than it is to try to mash the cookie dough and its rectangular pieces of chocolate into a round ice cream scoop.