Adapted from The New York Times, David Leite, and Jacques Torres by Orangette (http://orangette.blogspot.com/2008/07/bold-statement.html)
If you have a kitchen scale, I highly recommend using it here. This recipe is written in both volume and weight, but I chose to use the latter, so that I wouldn’t have to mess with measuring cups. It was unbelievably quick: just put a bowl on top of the scale, tare it to zero, and go.
Yield: About 24 (5-inch) cookies.