The Perfect Chocolate Chip Cookie

I am carrying a baby. A food baby that is. My most recent search for "the best" chocolate chip cookie recipe has brought me to this place. I've sacrificed rock solid abs, thin thighs, and many late baking nights all in the name of research. I can't say that I have found it just yet, but I can say that it has been worth it, food baby and all.

This recipe makes the top 5 list because these cookies are good. Really good. They remind me of a bakery cookie because of their great texture, wonderful flavor, and delicious taste when cooled. Everyone who ate these had something positive to say about them without a single complaint. That makes for a definite contender.

Ingredients:

2 cups cake flour

1/ 2/3 cups bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons course salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks

Sea salt

Directions:

Sift flours, baking soda, powder and salt into a bowl. Set aside. Using a mixer fitter with a paddle attachment, cream butter and sugars together until very light, about 5 minutes. Ad 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 24-36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop six 3 1/2 ounce mounds of dough (about 1/3 cup) onto a 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, 18-20 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.