mmm, cooooookies.

So, I don't really do the recipe thing on this blog, mostly because any cooking I do never includes my own twist - I only copy other people's recipes and always by the book. What can I say, I'm boring in the kitchen.

However, the following recipe I'm about to provide you with is completely relevant. The following recipe is for the classic chocolate chip cookie.

The thing is...I have a thing for chocolate chip cookies. The people in my life know that I'm a sucker for sweets in general but when it comes to cookies, I only have one true love. Give me a chewy, buttery, decadent chocolate chip cookie over a snickerdoodle or oatmeal cookie any day.

I've tried several different recipes of my own in the past (Ok, fine, 99% of my life consisted of just sticking a roll of Pillsbury dough in the oven, but I've come a long way since then!). Most recipes are satisfactory, each one only slightly different from the other by maybe an ingredient or two.

And then I came across this recipe. It was listed in the New York Times as the best chocolate chip cookie recipe out there. I used this recipe to make M&M cookies for Nick (his one true love) and it was....delicious.

So, I'm sharing this recipe with you now in case you might be a fellow cookie lover who is in search of the best. These are it, I swear.

Enjoy.

Ingredients:

• 2 cups (minus 2 tablespoons) cake flour
• 1 2/3 cups bread flour 
• (I used AP flour instead of the above two flours and it was still delicious but I've read in multiple places on the internet that these specific flours contribute to making the perfect cookie - a crispy edge with a chewy center)
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter - softened
• 1 1/4 cups light brown sugar
• 1 cup (plus 2 tablespoons) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/4 pounds chocolate chips (I prefer semi-sweet Ghiradelli chips but really, you can put in whatever you want here - chocolate chips, nuts, dried fruit, etc.)

Directions:

• Sift flours, baking soda, baking powder and salt into a bowl and set aside.
• Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy - about five minutes. 
• Add eggs (I recommend adding one and mixing completely before adding the second).
• Stir in vanilla.
• Reduce to low speed and add dry ingredients slowly, mixing until just combined.
• Fold in the chocolate chips. 
• Refrigerate dough for 24-36 hours (not necessary).
• When ready to bake, preheat oven to 350.
• Drop spoonfuls of dough onto baking sheet.
• Bake for 10-12 minutes (or until they look the texture/color that you want - I prefer a light golden brown).
• Remove from oven.
• Let cool.

Well, all this sharing has been fun. I think I have to make a batch of these immediately so my mouth stops watering. Seeing as how student-teaching is over, all my homework is done, and I'm just killing time this week until I finish my last two classes....I might just bake indeed.