This is supposedly one of the best chocolate chip cookie recipes out there. I’ll vouch for that claim. They are SO GOOD. 

A few notes: Don’t skip the two different kinds of flour — it won’t be the same. If you can hold out, let the dough sit in the refrigerator for 24 hours. Also, the original recipe calls for bittersweet chocolate which I tried and liked, but semi-sweet tastes just as good and is my preference. Lastly, this makes a ton of cookies so get ready!

Jacques Torres’ (not so) Secret Chocolate Chip Cookie Recipe

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds chocolate, coarsely chopped

Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

In the bowl, cream together butter and sugars.  Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.

Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.  Cool slightly on baking sheets before transferring to a wire rack to cool completely.