Here's "the cookie" after the dough has chilled for 24 hours. This might quite possibly be the best looking cookie I've ever made. I haven't tasted it yet, because I just love going and looking at it. This time I actually baked three of them. All perfectly round and all the same size. They look like perfection. I baked one this morning when the dough was chilled for about 20 hours and it was delicious--the mere 1/4 of it I tasted. I really want to break into one of these others, but am waiting for my husband to get home so he can see. Pure beauties! (See my last post for a link to this amazing recipe.) I salted the one in the middle as the recipe suggests, but have a feeling they are just perfect without the salt.
Kevin got home just as I was posting this blog. I had him hurry and look at the cookies, broke one apart, TASTED IT, of course, and took a few more pictures. Now seriously, it hasn't been all that long since I was at a Jacques Torres store in NYC and had me one of his bad boys and I have to say, these taste THE SAME. SO GOOD!