Cookies are perhaps my favorite food; consequently I have tested and baked many, many batches. This has to be, hands down, the best chocolate chip cookie recipe I have ever tried—no exaggeration. The difference is three-fold: first, there is a blend of cake flour and bread flour; second, refrigerating the dough for 24 hours is key; and third, lightly sprinkling with sea salt before baking gently enhances flavor. The only edit I make is breaking Ghirardelli chocolate bars into chunks instead of using chocolate disks or fèves. Otherwise, follow this recipe to the letter and you will not be disappointed.
posted by Rachel