In today's New York Times food section, there's a veritable thesis on how to bake the perfect chocolate chip cookie. Secret #1 is to let the cookie dough rest in the refrigerator for a full 36 hours before baking. Can't say I've ever tried that one, though I do freeze cookie dough all the time - you know, for cookie emergencies.

But it was secret #2 that really caught my eye: add lots of salt. You can see a generous sprinkling of it on the Times-featured cookies above. mmmm.



I luuuuuuv salty chocolate treats... my favorite are these Caramel Dark Chocolate Truffles with Fleur de Sel, from Bon Appetit January 2004. Oh baby. I have made these many times over the years, and they've become celebrities in their own right around here.

Much as I love baking, I find it annoying to roll truffles. So when I make these nowadays I usually pour the filling while it's still liquid into a small pan, let it harden, then cut into squares, and then dip into the chocolate. It's the lazy way but square truffles are trendy now, so I guess I'm not the only lazy one.



Another salty favorite in chez MCR is the Milk Chocolate Peanut Butter Sandwich cookie from Bon Appetit February 2006. These things have a healthy dose of course kosher salt in the pb-choco ganache filling. They are out. of. control.

Oh man. Anybody else have any deliciously salty chocolate treats to recommend? Do tell!