My apologies to Tollhouse, Hershey's, Mrs. Fields and Paskesz but this IS the best chocolate chip cookie EVER. I consider myself to be a chocolate chip cookie connoisseur, my qualifications being that I have tasted hundreds of chocolate chip cookies in my lifetime and being that the chocolate chip cookie is my favorite cookie, I am very picky about the ones I will eat. I know there is some controversy about what the texture of a CCC should be, I personally am in the chewy camp and will not waste my time or calories on the crispy ones (I'm quite a CCC snob as well apparently.) Now that you have my CCC resume you must believe me when I say that these are quite simply the best chewy CCC a.k.a CCCC there is. There are two secrets in this recipe that makes it so- the first is that the dough rests for at least 24 hours ( a recipe that forces you to prepare in advance- gotta love it!) which allows the sugars and fat to mingle and produce an almost caramelly butterscotchy flavor and the second which is not so much only for this recipe as it is for all CCC recipes is to take them out BEFORE you think they are done, when they still look a little raw to you which will result in the perfect chewy texture. Now, I must give credit where credit is due, especially for such perfection- these cookies are a recipe from the New York Times (don't stone me, I don't subscribe) and are based on a Jacques Torres (read: king of everything chocolate) recipe that has already crashed websites in its popularity that I have adapted. I promise you they are worth the wait and every bite you will take will be sheer joy. Simply, CCCC heaven.
3 2/3 cup minus 2 Tbsp flour (the original recipe calls for a mix of cake and bread flour but I just use regular)
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
2 1/2 sticks butter or margarine
1 1/4 cup brown sugar
1 cup plus 2 Tbsp white sugar
2 tsp vanilla extract
3 cups chocolate chunks
Mix together the dry ingredients and set aside. In a mixer cream together the butter and sugars until light and golden about 5 minutes. Add eggs one at a time mixing until well incorporated. Add vanilla. Add dry ingredients gradually mixing until just combined without over mixing. Fold in the chocolate and cover the bowl and refrigerate AT LEAST 24 hours- I often let the dough sit for 36 hours. Remove from refrigerator and scoop into balls on a parchement lined and bake for about 8 minutes until they look almost cooked but a little raw. Remove and cool.