Chocolate Chip Cookies for Someone Special

 I was always on the look out for new recipes, except when it came to chocolate chip cookies. The Nestle' Toll House Cookies recipe seemed to be just fine. Why mess with it when there are so many other things to try?  Then I came across this recipe found in the New York Times on someone's blog.  The comments about it were so intriguing I thought I just needed to try it. These really are good. You just need to plan a day ahead because they need to be mixed-up and refrigerated for about 24 hours.  It's well worth the wait.

  One of my college-aged daughters called and said," Mom, would you make THE chocolate chip cookies for me tomorrow?"  I knew exactly which ones she meant.  So, I got right to it because she would be coming the next day.  These cookies really are delicious.  They could be sold in a bakery or just made for special people.

Now for the recipe.

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 coarse 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

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 5 minutes.  Add eggs one at a time. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.When ready to bake, preheat oven to 350.

    Drop spoonfuls of dough onto baking sheet and sprinkle with sea salt. Bake for 10-12 minutes.