Chocolate chip cookies were a staple in my house growing up. I can remember sitting on the island helping my mom measure the ingredients and licking up the evidence. I could have sworn the recipe was sacred as I never saw her reading it from a card or a recipe book. Later in my adult life I found out it was actually the Toll House chocolate chip cookie recipe from that back of the chocolate chip bag and then they sort of loss their sacred essence.
A few years ago I came across a chocolate chip cookie recipe called The Only Chocolate Chip Cookie I Will Ever Need To Know How To Make For The Rest of My Life. Whoa, I thought that was a pretty bold statement, but by the looks of them they actually just might be! They’re slightly thicker than your average cookie with huge crevices filled with large chocolate chunks and sea salt sprinkled on top. I read through the recipe and yep, this looked like something I’ve never made before. It calls for cake and bread flour and also requires it to be refrigerated for a recommended 36 hours. I have a pretty shitty oven, so it took me a batch or two to find the correct time to take them out, but now that I have that narrowed down to an exact 14 minutes, they come out perfectly every time. The recipe isn’t hard even though it is a little intimidating. However, it does take some planning ahead as the butter and eggs need to be at room temperature and, of course, the 36 hour wait period before popping those babies in the oven. I do have to say they are pretty damn good cookies and she may be right, this really is the only chocolate chip cookie recipe I’m ever going to need for the rest of life.