This time i mean it...

I have finally found the ultimate chocolate chip cookie recipe. i know i've posted this before, but this time i mean it. these are a-mazing. you HAVE to let them 'age' in the fridge though; this is a key component to the flavor fulling developing. you will be tempted to skip this step b/c who wants to mix all that dough and then not have a warm cookie to enjoy? but don't give in to the temptation. you will be rewarded ten fold if you wait for it! :) we baked the first 6 last night and they were absolutely the most perfect chocolate chip cookie i've ever had anywhere in my life. this recipe orignally was posted on the New York Times. then the blog Orangette that I follow posted this recipe as follows:


2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt, such as Maldon

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. (DON'T SKIP THIS STEP ) The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

Using a standard-size ice cream scoop – about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.


* i used regular all purpose flour instead of the two different flours.
*i sprinkled coarse salt on top of my cookies but didn't like it. next time i will omit this step. also, i used the coarse salt in the recipe too and i don't really like that either. the salt never really incorporated so i'd use fine salt next time.