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Hello there weary traveler. Why don’t you come in and sit a while. Have a refreshing glass of lemonade and rest those tired eyes. You’ve been scouring the Internet for the past 6 years looking for the ultimate chocolate chip cookie recipe, haven’t you? Well praise Jesus, because you’ve finally found it. Welcome to the pot of gold at the end of the not very colorful, but delicious, chocolate chip rainbow. Notice how the title to this post doesn’t have an asterisk? That’s because there’s no fine print. It’s a true statement. You know the warm, soft, chewy cookies that Grandma baked for you when you were a child? This is that cookie. You know the delicious, half melted chocolate chip cookies you see on TV? This is that cookie. You know the chocolate chip cookies your co-worker Amanda brought to the office cookie exchange last year? This is NOT that cookie. Her cookies sucked, remember?

Let’s watch the magic happen.

Your ingredients. That’s cake flour and bread flour. No AP flour allowed, bitches. I didn’t end up using the bag of Nestle chunks.

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

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. The recipe says to use a stand mixer but I just used my electric hand mixer.

Add dry ingredients and mix until just combined. Drop chocolate pieces in and incorporate them without breaking them. I used one entire bag of Guittard semi sweet chocolate chips and felt like that was enough chocolate chips. I like my cookies to have some cookie in them too. Oh, and don’t cheap out and buy the Roundy’s brand chocolate chips. There is a difference, and this recipe deserves the highest quality chip you can find!

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.

When ready to bake, preheat oven to 350F degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet. If you want a crispy edge and soft chewy center you gotta make ’em big. No exceptions.

Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. This was at the 7 minute mark. I was so excited I had to take a picture! I baked mine until the 20 minute mark and they got a little too firm after they cooled, so my advice is to err on the side of taking them out too soon. As usual, they’ll continue baking for a little bit, and they’ll also firm up after they cool, so a little under done is a – ok.

I couldn’t pick my favorite picture, so enjoy this smorgasbord of chocolate chip cookie photos.

The little guy was excited too. There’s nothing more rewarding than hearing your son say, “Yum, yum cookie Mama.” That’s another statement that doesn’t need an asterisk.

Adapted from Jacques Torres
(also known as the NY Times cookie recipe)
Yield: 2 dozen cookies…I think…I can’t keep track of how many we ate right out of the oven.

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
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 (I used one 12 oz. bag of Guittard semi sweet chips)
Sea salt for sprinkling

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. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) 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.

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