Chocolate Chip Cookies
“First there’s the crunchy outside inch or so,” he said. A nibble revealed a crackle to the bite and a distinct flavor of butter and caramel. “Then there’s the center, which is soft.” A bull’s-eye the size of a half-dollar yielded easily.“But the real magic,” he added, “is the one-and-a-half-inch ring between them where the two textures and all the flavors mix.”
Re: chocolate chunks...
"Break apart a Torres cookie, and a curious thing happens. Inside aren’t chunks of chocolate, but rather thin, dark strata. “I use a couverture chocolate, because it melts beautifully,” he explained, something traditional chips don’t do. Couverture is a coating chocolate used, for instance, for covering truffles. To get his trademark layers, Mr. Torres has his chocolate, which is manufactured by the Belgium company Belcolade, made into quarter-size disks — easily five times the volume of a typical commercial chip. Because the disks are flat and melt superbly, the result, he said, is layers of chocolate and cookie in every bite."
I've had a strata-like cookie and I don't like it so much. I think the chunks are the best part. Still, I'd eat it.
