A few years ago, the New York Times published what is, hands down, the best chocolate chip cookie recipe I have ever tried. The key to executing this recipe is to let the dough rest for approximately 36 hours prior to baking. The author of the
article, who adapted the recipe from Jacques Torres, explains that this allows the dough to soak up the liquid and achieve a better consistency and a richer, more sophisticated taste.
Dont let the recipe intimidate you. It is not any more difficult than the typical cookie recipe. The main challenge for the cook is waiting patiently for a few days--which is well worth it! Although the recipe calls for bread flour and cake flour, I used all purpose flour. I also substituted regular chocolate chips for the chocolate disks. And I don't have a mixer with a paddle attachment, so I just used a standard hand mixer. Clearly the key factor is to achieve the full restimg time, rather than follow the minutia of the instructions. Keep reading for the best cookie recipe ever!