I think I have found my ultimate favorite chocolate chip cookie.
I ued Alton Brown ( the chewy one ) reduced the butter to 1 1/2 sticks and replaced with about 1/4 cup ( maybe more ) of hazelnut paste ( pure hazelnut buter ), I use little more flour for the altitude, and use a variety of chocolate chips, I have used also mini M&M for my son. I made a big batch scoop them, froze them and then bag them, so I can bake a couple at the time. I will post the pic when I bake some. They are nice and chewy and pretty thick, I bake them frozen.
Oh, wow. Do they taste anything like gianduja? That has to be my favourite flavour profile for sweets.
I made 3 batches- one after about 22 hours in the fridge, another after 37 hours and the last after about 60 hours. There was a slight difference but not much (the first had a more.. cakey middle, the last I haven't tried but they pretty much look the same).
They look spectacular, however. Please let us know if the 60 hour one tasted any different after you've tried it. And if you need any taste testers....
These are certainly not cakey at all... I would say they are crisp on the edges and chewy in the center... Only thin and brown when I overbaked them, but the perfect blend of crispy and chewy (for me at least) when I baked them just right...
Ah, I'm not a fan of crisp at all when it comes to chocolate chip cookies. I always try to maximize the cakey/gooey centre factor.