Cookie Monster's Confession

Since Charlie popped into our world, I've developed a bit a sweet tooth or maybe it's sweet teeth. Okay, so really it's a raging sweet mouth that is best quieted by chocolate chip cookies. Or chocolate chip cookie cake...but who's really differentiating? I'm no chocolate chip cookie snob. Tollhouse-pop-in-the-oven cookies? Sure. Tiff's Treats? Absolutely! Central Market's Chocolate Chunk pre-made variety? The best store-bought cookie I've had. But I've also been on a bit of a quest. A homemade cookie quest, if you will.

And I think I did it. Officially finding (and baking) the BEST CHOCOLATE CHIP COOKIES IN THE WORLD! Now I have to tell you this recipe is a bit of a pain in the 'ol neck. It requires pastry and bread flour and a minimum 24 hour dough chilling. WHAT?! And getting to the actual taste-testing of the cookies was a bit rough, but I now know...

1. Parchment paper and wax paper cannot be used interchangeably.
2. Throwing cookies, on wax paper, in the oven and jumping in the shower is not a great idea.
3. I can exit the shower, shampoo in hair and all, to rip down the fire alarm in approx. 1.3 seconds.
4. Fire alarms and a napping baby do not mix.
5. Tania will always be a more knowledgeable and therefore better baker than me. Recipes should be sent directly to her before I attempt.

With all this knowledge under my belt and warm cookies cooling on the countertop, I couldn't wait to give one a go, and a fellow cookie monster, my father-in-law, Fred, was happy to oblige in accompanying me in a taste test. Needless to say, they passed! They're as delicious as advertised, but hey, how could you go wrong with a NY Times published chocolate chip cookie recipe? You can't. So try it. Like now.

World’s Best Chocolate Chip Cookies - Adapted from Jacques Torres

Time:45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2cups minus 2 tablespoons (8 1/2 ounces) cake flour

12/3 cups (8 1/2 ounces) bread flour

11/4 teaspoons baking soda

11/2 teaspoons baking powder

11/2 teaspoons coarse salt

21/2 sticks (1 1/4 cups) unsalted butter

11/4 cups (10 ounces) light brown sugar

1cup plus 2 tablespoons (8 ounces) granulated sugar

2large eggs

2teaspoons natural vanilla extract

11/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content.
Seasalt 

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 seasalt 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. Eat warm, with a big napkin.

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