Thank god for the so-called “liberal news media” who in addition to the truth, also bring us articles by folks who obsessively test recipes, seek the help of the experts, and create dozens of versions in their own kitchens, all to bring us the fruits of their hard-hitting research: the perfect recipe. They did it for pie crust and it was awesome. Then, last summer, David Leite ran a story about his exhaustive quest for the perfect chocolate chip cookie – complete with easy recipe for at home use. It is nothing short of orgasmic and has replaced my old standby CCC recipe forever. ORGASMIC, I say. There are too few things out there that can be described this way.

This post is dedicated to Laura C, my friend and former roommate during our first years as Teach For America teachers. Laura is a true cookie connoisseur, and my toughest critic. When the NYT article hit last July, I immediately thought of Laura and how I had to make her this cookie. That’s why she will soon receive a fresh baked batch from this blog post in the mail as an early holiday present.

I cut no corners when using Leite’s recipe this time. Fancy French Butter. Free range green market eggs. And the crowning achievement – actual fèves from Jacques Torres store in Brooklyn, which I was delighted to discover is so close to my new job.

I did go a little overboard with a 4 pound bag, but hey, it’s the holiday season, I’m sure there will be other uses, like my chocolate salted caramels, for instance.

The cookie recipe works like most others I have seen, just try to follow the directions as closely as possible.

The recipe calls for cake and bread flours. If you don’t have both, I read on the internet that all-purpose worked for those who tried it. Do be careful with the measurements as you pour the flour.

Do not let the flour mingle with the dry ingredients in the mixer for more than 10 seconds. Quickly integrate the chocolate.

Gratuitous sexy chocolate shot. By the way, if you don’t have a Jacques Torres store next to your awesome new job, no worries. Just get a block of the best quality that you can and chop it into slim, irregular pieces (as I usually do when I make these).  Just remember – nothing over 60% cacao.

Once the chocolate is dispersed evenly, get out the cling wrap and get ready to put up the biggest willpowered fight of your life.

Because you will not be tasting one of these babies for at least 24 hours. If you can hold out for 48, this is recommended. I know, I know. What a killjoy I am. But it’s so so worth it. Leite wrote about how time in the fridge makes these get better and better, and I’ve tried it myself and I agree. 24 hours of chilling is essential. 48 hours, if you can make it, will yield a truly better cookie with the very same dough.

It will be worth the wait two days later when you take the dough from the fridge. Preheat your oven and make sure that it reaches 350 degrees before you put the cookies in. Form the dough it into hockey puck sized lumps and place on a baking sheet lined with parchment or a silicone baking mat (I prefer parchment when baking a large batch so I can prep on new parchment and move whole trays to the cooling rack on the old sheets). 

Be sure not to forget the sprinkle of sea salt on the top – it is what takes this perfect cookie over the top. Also be sure to leave ample space between cookies. The expand several inches. Start watching them at 12 minutes in the oven. You want the tops to be golden brown.

Make them quick, before they are made illegal in your state! Always serve warm with a pile of napkins.