chocolate chip cookies on a rainy day

so... good afternoon my friends... it's a gloomy and rainy day here in Maine... pretty much the same along the whole eastern seaboard... which makes for really good napping, reading and baking weather... unfortunately, my little man didn't want to nap with me... and i currently have no new books in house, and one can only re-read books so many times... so... into the kitchen i went...

i was in the mood to make a triple layer chocolate cake with mocha buttercream... but i figured i'd save that for this weekend for when my sister comes up to visit :)

so... after about 15 minutes of staring into my pantry, i took hold of a bag of jacques torres dark chocolate chips... and contemplated about tempering them down and making some chocolate caramel filled mustache pops... but once again, i'm saving those for this weekend...

now, i don't know if you all are obsessed with pinterest... but i admit it... i am hooked... and recently people have been pinning and repinning the chocolate chip cookie heard round the world... the famous NY times chocolate chip cookie... the only problem... i was in NO mood to wait 24-72 hours... so... i waited 3 instead... criminal behavior, i know... tampering with this most holy of cookie recipes... but... sometimes you just have to do what you have to do...

i will say, i've made this recipe before (and i was a big girl and waited a complete 36 hours)... and they are truly, truly incredible... please, for the love of all things cookie... make these once in your life... you will not regret it :)

the NY times chocolate chip cookie
ingredients:
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks
*sea salt

directions:
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
3. add eggs, one at a time, mixing well after each addition, then stir in the vanilla
4. 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, then press plastic wrap against dough and refrigerate for 24 to 36 hours
5. the dough may be used in batches, and can be refrigerated for up to 72 hours
6. when ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper or a nonstick baking mat, set aside
7. scoop golf ball sized dough balls onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up (which makes for a more attractive cookie)and sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes
8.transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more... repeat with remaining dough
9. control yourself... they are amazing

enjoy this comfy rainy day... and as always... happy baking :)