(The Best) Chocolate Chip Cookies

Would I lie to you? No, I certainly would not. So when I say these are the best chocolate chip cookies on the planet, you had better believe it. Better yet, make a batch for yourself and after that first bite you will know...it's the absolute truth. I baked a huge batch of these for an art opening I was in recently, and they were eaten in less than an hour.

Chocolate Chip Cookies

Ingredients:

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 natural vanilla extract

1 1/4 pounds coarsely chopped milk or dark chocolate, or a mix of the two

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Chocolate Cookies With White Chocolate Chunks

I understand that the name of this recipe is none too original, but I hardly think it will matter to you when you have a delicious, dense chocolate cookie in your mouth. These cookies have a texture that is almost like a brownie, but they are still pretty light, and all the chocolate in them is balanced by the bits of white chocolate throughout the cookie.

You can make these using any combination of extras; dried cherries, nuts, and bits of candy (like M&Ms) are all good additions.

Chocolate Cookies With White Chocolate Chunks

3 2/3 cups all-purpose flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 tablespoons Dutch-processed cocoa powder (regular is fine, too, but this is the kind that I used)

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 natural vanilla extract

1 large bar of baker's white chocolate, cut into small chunks

Sea salt.

1. Sift flours, baking soda, baking powder, salt and cocoa powder into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees.

4. Scoop spoonfuls of dough onto the baking sheet, and make sure there is an inch or two of space in between them. Sprinkle lightly with sea salt and bake until firm on the bottom but softer on the top, 12 to 15 minutes. The cookies may look like they are not done baking, but as they cool they will become firmer. Transfer sheet to a wire rack for 5 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Yield: 1 1/2 dozen 5-inch cookies.