So, obviously Toll House chocolate chip cookies are pretty fabulous. But ever since seeing this article in the New York Times about the best chocolate chip cookies ever, I was dying to try them.

They aren’t without issues. For one, it is kind of annoying to have to use two different types of flour — neither of which is all purpose. And while the chocolate chips mentioned in the NYT recipe are available at Whole Foods, they aren’t with the other chocolate chips. So I didn’t find them until months after I actually made the cookies. Plus, while they are absolutely amazing the day they’re baked, they become significantly less awesome the next day. (Heating them in the microwave does help)

Still, if you want to make amazing cookies and are planning on eating most of them the day they’re baked (which should be a day or so after you make the batter), these are your cookies. If you don’t want to deal with all the issues, try making normal Toll House cookies (not the refrigerated pre-made dough — gross!) and putting the dough in the fridge overnight. It really does make them better.

Note: This recipe calls for chocolate disks or fèves. You can get Valrhona fèves at Whole Foods (evil) or order chocolate disks online. Or, you can do what I did: use Godiva bittersweet chocolate chips. They come in a bag and you can get them at most grocery stores. They are larger than normal chocolate chips, but smaller than disks.

Chocolate chip cookies (From the New York Times, via Jacques Torres)
Makes about 18 large cookies
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 (or 1 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons sugar
2 large eggs
2 teaspoons vanilla
1 1/4 pounds bittersweet chocolate disks, fèves or chips (the larger the pieces of chocolate, the better). At least 60 percent cacao content
Sea salt (I used coarse kosher salt)

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

Using a mixer with a paddle attachment, cream butter and sugars together until light and fluffy, about five minutes. Add eggs one at a time, mixing after each addition. Stir in vanilla.

Reduce speed to low and add dry ingredients until just combined — 5 to 10 seconds. Drop chocolate pieces in and stir by hand to avoid breaking them.

Press plastic wrap against the dough and put the bowl in the fridge for 24 to 36 hours. You can use the dough in batches if you’d like — it keeps in the fridge for 72 hours.

When you’re ready to bake the cookies, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat liner.

Using an ice cream scoop, put golf-ball-sized balls of dough onto the baking sheet, leaving lots of room for spreading. Sprinkle lightly with sea salt and bake 18 to 20 minutes, until golden but still soft. Allow to cool on the sheet for 10 minutes, then move the cookies to a wire rack to cool more (if you aren’t stuffing them in your mouth already).