The Best Chocolate Chip Cookie Ever?

It's a question still because they're not done yet :( that has been answered! I have been searching for a while for a new and improved chocolate chip cookie recipe. A few months ago I found Cheryl's blog with what she is claiming to be the 'BEST chocolate chip cookie recipe'. We'll see. I'm just a little skeptical, you know, because I have been using variations on the Tollhouse recipe for years. I always thought my cookies were pretty darn good, but that was just maybe because in this day and age any homemade cookie is special when compared to the influx of store bought goodies gracing our tables. So today I am trying this recipe. It is not for the faint of heart as it is quite involved and you apparently must be precise. I'm so not that way with baking. I toss, add, dash, pinch, and guesstimate to my little heart's content. But that's probably why my cookies are never consistent, and therefore why I was hunting for a new recipe! This recipe needs about 24-36 hours to prepare (not constantly, that includes chill time, relax), so it's totally not for those last minute bake sales.

They're as big as my hand!

UPDATE: These cookies are the shiz-nit. I used to work at a grocery store bakery and these remind me of the 'jumbo' cookies we sold there. But homemade. I wish I could give you all samples through the computer, because you would totally be running out to buy cake and bread flour right now (or putting in your orders to me). My only regret is not making a double batch because these suckers will be gone in no time since it makes 18 cookies.

The Goods
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 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 vanilla extract
1 1/4 pounds chocolate chips

Notice how there are weights listed here? Yeah, like I said, precision is key with this recipe. Turns out, dry goods should really be weighed, not measured, for a consistent outcome. I mean, it makes sense. Am I the only one who was ever confused by brown sugar packing instructions? Lightly/loosely/densely/firmly pack the brown sugar. Totally subjective. But 10 oz is the same no  matter where you go. One other note before you start, the quality of your ingredients affects the outcome just as much as the consistency in measurement. A better vanilla and great chocolate chips will taste different than artificial extracts or bargain brands. Just sayin'.

The Instructions

1. Sift both 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 in color and consistency. You may need to scrape down the sides once or twice during this step. I love my KitchenAid, we've been through a lot together, but it doesn't quite reach the bottom. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low (or you'll make a giant mess like I did), add dry ingredients and mix until just combined. Drop chocolate pieces in and incorporate them gently without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Cheryl tells us that the dough may be used in batches, and can be refrigerated for up to 72 hours. I think if it stayed longer than the 24 hours called for in the recipe the hubs would be eating it out of the bowl.

See, looks yummy so far!

3. Preheat your oven to 350 degrees. I used both cheap-o cookie sheets and my fancy schmancy ones. I didn't use parchment or SilPat mats on either. And you know what? They turned out just fine. Weigh out the dough to 3.5 oz balls. They will look ginormous, bigger than golf balls. 3 oz would be totally cool too, just decrease the cooking time by a few minutes.

See the spoon for comparison on size. Huge.

4. I baked three cookies at a time on my cookie sheets for 19  minutes each. Start at 18 and go up from there, this totally depends on your oven and how true your temps are.

Put the others in the fridge while some are baking

5. Super important here! After they are done in the oven, pull out the pans and let them rest on the pans for 10 minutes!!!!! I can't put enough exclamation points to tell you how crucial this is. I didn't do this with the first cookie and it literally disintegrated. Sad day. Not really, I got to eat that one :) After ten minutes, transfer the cookies to a wire cooling rack. Let them cool until you can't stand it anymore and nom away.