Yummiest chocolate cookies...ever!

Now, I know a lot of people have a family recipe passed down from years and years ago for the perfect chocolate chip cookies. Mine is not that family.
I did not have that standby.
Until I met this little gem.
I happened upon the recipe for these Jacques Torres chocolate chip cookies, which had been posted in The New York Times and decided- forget the diet, where's the kitchenaid, I need these cookies NOW!
Maybe not quite like that, but pretty darn close.

So, what's so different about this recipe you ask?

Well, for starters, you need 2 different types of flour. Cake flour, which is more fine, and helps give a fluffy, airy, moist consistency. You ALSO need Bread flour, which is different in that it has more gluten in it (sorry allergic friends) which, in addition to adding more protein to the dough, is supposed to keep it more elastic.
The only other big difference with this recipe is kind of a bummer- being that it is supposed to be refrigerated for at least 24 hours, and up to 72 (but who can really wait that long?)

So, without further ado... the recipe!

Jacques Torres Chocolate Chip Cookies
from The New York Times
Print this recipe

Total Prep and Baking Time: 1 hour 30 minutes, plus 24 hours to chill the dough
Yield: 18-20 large cookies (I used an ice cream scoop, and got about 45 cookies per batch- yeah, I made a double.)

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/3 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content

1. Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.

2. In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours (I left mine for 36 hours).

(Please excuse the hot mess that I am in this photo- I try to look super sexy when I am baking)

3. When you are ready to bake, bring the dough to room temperature so that you can scoop it out, and preheat your oven to 350 degrees F. Line and/or grease your baking sheets. Scoop your dough out onto the sheets. I used a #40 ice cream scoop, which is about the size of 2 tablespoons, but you can make them even larger, if you like. Do not press the dough down – let it stay the way it is. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 10-12 minutes for smaller cookies (mine took about 11 minutes), or 18-20 minutes for larger cookies.

4. Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely. You can enjoy these warm, room temperature, or cold. Store in an air-tight container at room temperature for up to 3 days, or freeze for up to 2 months.

I would love for you to see what the finished product looked like, but with cookies as good as these, you don't really think to stop and snap a photo.
Guess you'll have to try em' for yourself!