Move over Toll House, the New York Times ran an article and a corresponding recipe about the perfect chocolate chip cookie back in July. I have since used the recipe 3 times with amazing results.

The main thing the article talked about was the composition of the perfect cookie (crunchy on the outside, chewy on the inside), and then the type of chocolate to use (chocolate chunks from Jaques Torres in Manhattan). The other key element of the article and the recipe was refrigeration. Refrigerating your cookie dough for 24 to 72 hours lets the ingredients meld together and makes for a pretty amazing cookie.

On Sunday I made the dough. The recipe calls for room temperature butter and eggs, this is very important, keep your butter and eggs out for 3 to 6 hours so the butter is soft and the eggs are, well, room temperature to the touch. Cold butter makes for runny cookies (as does butter you just heat in the microwave), eggs, not so sure, but I just followed directions! Next, the recipe calls for regular flour and cake flour. Cake flour is finer and absorbs the other ingredients better, definitely sift both (again, in the directions).

Pictured above is the perfect batter (you’ll notice where I took a spoonful of dough). As you can see the chocolate is more chunky. I know everyone won’t get to Jaques shop to buy their chocolate, but I found these little guys at Whole Foods, and I think they make for an amazing cookie, bittersweet and chunky. I guess you could use the classic Toll House chips too…

Then comes the waiting, cover the dough with plastic wrap (below) so it doesn’t dry out, and refrigerate for at least 24 hours. You are absolutely allowed to eat some dough during the waiting period, just save enough for some cookies.

Once it is time to bake the recipe suggests using a “silpat” which is a non-stick silicone baking mat. You can buy at any store that sells kitchen supplies, I have this one, note that you cannot cut anything on it. While you can just use a non-stick cookie sheet, the mat prevents the bottom of the cookies from getting burned, you don’t have to grease it at all, and the cookies slide off like buttah. Also, right before you put the cookies in the oven, sprinkle a tiny bit of sea salt atop each one, that sweet and salty taste is unbeatable. Just like the article says!

Then, pop those babies in the oven at 350 degrees for 10 to 13 minutes, ovens vary, so check up on the little guys a few times. For my oven I do 10 to 11 for very chewey cookies and 13 for a little crispier (but still gooey on the inside).

If you want the most foolproof and delicious cookie recipe around follow the directions carefully and voila. You might not be able to beat the huge amazing things at Levain Bakery, but you sure will make your friends, family and co-workers happy!

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