The Greatest Cookie Ever

So, I saw a recipe for the perfect cookie several weeks ago on a recipe blog that I like. I have wondered if these cookies were really that great. There was a post about tips. Apparently to get the most delicious cookies the dough should be kept in the fridge for 36 hours. Also, this recipe calls for cake flour and bread flour. I finally remembered to get some of these two types of flour (I wanted to try the original before making my own substitution). I used real kosher salt and fancy chocolate chips. I chilled the dough. But really, who can wait for 36 hours. I made it 18 hours and consider it a victory.

I think they turned out pretty well. I think they are slightly over done, so maybe I didn't make them large enough to bake them for the suggested time. I

I think the extra effort was worth it....these will be my new go-to cookie to impress the masses.


The Perfect Chocolate Chip Cookies
Adapted from The New York Times, David Leite and Jacques Torres
submitted by Melanie

Yield: 1 1/2 dozen 5-inch cookies.

•2 cups minus 2 tablespoons (8 1/2 ounces) cake flour * leave the TBs in for high altitude*
•1 2/3 cups (8 1/2 ounces) bread flour
•1 1/4 teaspoons baking soda
•1 1/2 teaspoons baking powder
•1 1/2 teaspoons coarse salt
•2 1/2 sticks (1 1/4 cups) unsalted butter
•1 1/4 cups (10 ounces) light brown sugar
•1 cup plus 2 tablespoons (8 ounces) granulated sugar
•2 large eggs
•2 teaspoons natural vanilla extract
•1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
•Sea salt
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (about 1/3 cup) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
**When I make these I use my favorite semi sweet or milk chocolate chips--I like guitard, but sometimes I use the big bag of Nestle semi sweet from Costco.