The BEST Chocolate Chip Cookies Ever???

I found this New York Times version of the BEST chocolate chip cookie ever, and I thought that for the pursuit of scientific research, I should make these cookies.  To see if they really are the BEST.  I have a hard time labeling any one chocolate chip cookie the BEST, though.  Is it really the best ever and you will never find a better one?  Or is it the best until the next best recipe comes along?  I don't know if these are the BEST chocolate chip cookies ever, but they are pretty high up there.  They are crispy and chewy and chocolatey and delicious! Note: you don't have to make these cookies the size of your hungry puppy's face.  Just scoop smaller dough balls (1/2 or 1/3 this size), and reduce the cooking time accordingly.

The New York Times Chocolate Chip Cookie (slightly adapted)

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 kosher salt

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 Tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

12 ounces Hershey Kisses, unwrapped and chopped (or use your favorite chocolate)

4 ounces semi sweet chocolate chips

In a small bowl, combine the flours, baking soda, baking powder, and salt.  Set aside.  In a stand mixer and medium-high speed, cream together the butter and sugars for about 5 minutes.  Beat in the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.  Beat in the vanilla.  Reduce the mixer speed to low, and add the flour mixture until just combined.  Stir in the chopped kisses and chocolate chips.  Remove the bowl from the mixer and press a piece of plastic wrap directly onto the dough.  Refrigerate the dough for 24 to 72 hours.

Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Scoop the dough into 3 1/2 ounce balls and space 6 of them evenly on the prepared baking sheet.  Bake for about 17 to 18 minutes, or until golden brown but still soft in the center.  Let cool slightly on the baking sheet, then transfer the cookies to a cooling rack.  Repeat with remaining dough.  Makes 18 large cookies.

Enjoy!  -Cardamommy