Chocolate Chip Cookies

"At WD-50 on Manhattan’s Lower East Side, the pastry chef Malcolm Livingston II specializes in building delicious and visually arresting desserts out of ingredients that seem to have been thrown together like strangers at a cocktail party. (A recent example: “verbena mousse, plum, buckwheat, camelina oil.”) But when it comes to the family meal, when members of the kitchen team meet up for a mass nosh, Mr. Livingston is known for baking something more traditional: chocolate chip cookies. “I think they stand out because of the texture,” he said, citing his blend of all-purpose flour, bread flour and melted butter. Pay attention to the process, though. “When making them at home, set aside enough time for your dough to be chilled,” he advised. “The cookies bake better when they are going straight from freezer or fridge directly into the oven.” Featured in: Foraging For A Pastry Chef In The Bronx...."