World's Best Chocolate Chip Cookie

I have an oldie but a goodie for you my friends. The New York Times Chocolate Chip Cookie. However, this isn't just a chocolate chip cookie. It is THE chocolate chip cookie. Once you place one of these delightfully chewy and chocolatey treats in your mouth there's no way you could ever make a different chocolate chip cookie recipe.

Let me clear some things up. Yes, this recipe takes over 24 hours to make. You may be asking yourself "is it even worth it? How could a cookie take so long to make?" Well let me explain. First, yes, its worth it. Second, the 24 hours is mostly rest time for the dough. The resting makes the sugars in the cookie caramelize resulting in a richer cookie. Do I sound like I know what I'm talking about? Great.

I know waiting 24 hours is hard to do when you know there's the possibility of warm cookies, but hold out. Wait the 24 hours. Your mind will be blown. These cookies are like gold. In fact, I have paid for a variety of services with these cookies. Make 'em. Love 'em. Thank me later.

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Chocolate Chip Cookies
by May-20-2014
Ingredients
  • 2 cups minus 2 tbsp cake flour
  • 1 2/3 cup bread flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse salt
  • 2 1/2 sticks unsalted butter
  • 1 1/4 cup brown sugar
  • 1 cup plus 2 tbsp granulatd sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 10 oz bag 60% cacao chocolate chipes
Instructions
1. Sift together the flours, baking soda, baking powder, and salt together. Set aside. 2. Using a mixer, cream together butter and brown and white sugars. Cream together until light and fluffy about 5 minutes. Add eggs one at a time mixing well after each addition. Add the vanilla. Bring mixer to low speed and add the dry ingredients. Mix until incorporated. Add the chocolate chips and stir until incorporated. Cover the top of the dough with plastic wrap and let it rest anywhere from 24 to 36 hours. 3. When dough is done resting, preheat the oven to 350ยบ F. Line a baking sheet with parchment paper set aside. 4. Scoop out 6 3.5oz mounds of dough onto the baking sheet. I use an ice cream scoop with a release button to make uniform sized cookies. Bake for 14-17 minutes, or until light golden brown. Transfer cookies to wire wrack to cool.
Details
Prep time: Cook time: Total time: Yield: 25 Cookies
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