How to: Make the Ultimate Chocolate Chip Cookies (No Joking…)

If you search the world far and wide, you’ll find no bigger chocolate chip cookie fan than me. As far as desserts go, I say cookies. As far as cookies go, I say chocolate chip. And, as far as chocolate chip cookies go, I’d always said classic Toll House, with a few slight modifications.

Until four years ago, when I discovered these.   On paper, unless you have the Toll House recipe proportions memorized (I do…), they don’t look that different than Mrs. Wakefield’s accidental discovery; there’s plenty of flour, eggs, sugar, leavening agents, salt, and chocolate. But there are a few crucial differences that take this recipe from classic to something absolutely exceptional, and worth every calorie.

Namely, careful consideration of assembly order, a few adjustments to cooking technique, using the best ingredients you can, and, oh, a 36-hour wait time for the batter to rest in the fridge.

Doing so “[allows] the dough and other ingredients to fully soak up the liquid — in this case, the eggs — in order to get a drier and firmer dough, which bakes to a better consistency.” And? It totally works.

After discovering this recipe four years ago, I’ve flirted with going back to baking the ones I grew up on…and every time, I wish I’d planned ahead and made these instead.

Perfection? Hint: It’s Warm and Has a Secret