Make SIX of the biggest, best, most buttery chocolate chip cookies you've ever tasted.

If you’ve ever aged your cookie dough, searched in vain for couverture chocolate discs, or liberally sprinkled your freshly baked cookies with sea salt, you have this cookie — and me — to blame! 

Way back in 2008, I wrote an article for the New York Times about the world’s best chocolate chip cookies. A big boast, I know. But I was confident that my six months of research, endless interviews, and baking sessions with some of the most accomplished professional bakers, and long nights of baking in my tiny NYC kitchen produced the superhero of chocolate chip cookies.

During that half-year, I discovered that refrigerating the dough for 36 hours produces a deeply complex flavor and greater variation in texture. Using couverture discs, which have a higher cocoa butter content, created mini lakes of chocolate in the cookie. Last, sprinkling flaky sea salt on top was, literally, the crowning glory. It brought everything together.

The recipe went wildly viral and took the internet and social media by storm. But, sadly, I noticed so many home bakers weren't making the real deal. They cut corners, settled for inferior chocolate, or made substitutions. I vowed one day to create a cookie mix that held true to the original — with the right ingredients and the right techniques.

Enter World Spice. They were as committed as I was to bringing you the GOAT of chocolate chip chip cookies. And we're so proud to offer you our very first baking kit.

The packet includes all the dry ingredients you need to make six HUGE cookies. To prepare these lovelies at home, you simply add one egg, one egg yolk, and 14 tablespoons of melted butter. That’s it!

If you have any questions or comments, you can drop me a line at cookies@leitesculinaria.com. 

Happy baking!

Chow,

David Leite