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I have always loved making cookies, but for some reason lately, mine keep coming out flat. Maybe it’s because I don’t chill them long enough. Maybe it’s the silpat vs. parchment paper thing (don’t worry, I switched back to parchment). I don’t know. I just know I’ve tried a few recipes and all of them have come out paper thin and not very attractive. WELL, I decided to go straight to the arbiter of all things, the New York Times, and see if their recipe could do better (and really follow it, too).

As you can see, things have greatly improved.

There are a few things that I think are non-negotiable about a chocolate chip cookie recipe. 1) Chewiness when FULLY BAKED. I do not eat crunchy cookies, unless they are intentionally wafer-like (i.e. shortbread as opposed to chocolate chippers). 2) Height. They should not be flat. 3) Large amounts of chocolate. Obviously.

These cookies checked all of those boxes. Several days later, they are still soft and chewy and perfect. But making these meant discipline – the recipe called for 24 hours in the fridge before baking and I did the entire thing – and it worked. So from now on I’m not messing around. This will be the recipe I use. There’s no where to go but down.

Here’s what you need:

2 cups minus 2 tablespoons cake flour (DO NOT BUY – DIY)
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
1 1/4 cups unsalted butter, cold
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
2 cups (or more?) chocolate chips
Sea salt

Sift the two flours, baking soda, baking powder and salt into a bowl and set aside.

With a stand mixer or a hand mixer fitted with the paddle attachment, cream butter and sugars together for about 3 minutes. Add the eggs, one at a time, mixing well after each. Stir in the vanilla.

Reduce speed to low and put the plastic shield on the bowl if you have one. Add the dry ingredients and mix until just combined. Next, add the chocolate chips and mix. Cover, with plastic wrap pressed right up against the dough, and refrigerate for AT LEAST 24 HOURS. NOT KIDDING, DO NOT SKIP.

The next day, preheat oven to 350 degrees. Line a baking sheet with parchment paper and scoop 2.5 oz balls of cookie dough onto the sheet. Do not crowd! I did only 6 at a time (and these are big cookies so they will need the space). Sprinkle lightly with sea salt and bake for 17-18 minutes, or until the edges are just golden brown. Keep the dough in the fridge while the others bake, and never put cookie dough onto a hot cookie sheet – this will kickstart the baking process. You can cool them off in just a few minutes by sticking them in the freezer.

This is lightly adapted from the New York Times.