The recipe for the ultimate chocolate chip cookie?

A couple of weeks ago, The New York Times put all of its investigative resources into something really worthwhile- the perfect chocolate chip cookie. They had a great article that outlined how the author went to various renowned bakeries to uncover tips that the pros had. That research then went into creating the recipe for the perfect cookie. How could we resist making a batch after all of that legwork? What were our findings? That preferences for chocolate chip cookies are very subjective. We thought that they were incredibly tasty and more like cookies that we would get from a professional baker than the cookies that we usually create in our own kitchen. However, some tasters didn't like the sea salt that was sprinkled on top. Some thought that they were too sweet (Too sweet?? We're not even sure that it is possible that those 2 words can go together). Then again, some thought that they were just right. We'll keep the recipe but, most likely, we will just implement some of the tips in our usual recipe. We will definitely refrigerate our dough before baking. We have been hearing this a lot recently from professional bakers. This is a little tidbit that Mom and Grandma never told us. The article explains why this is important and we must say that we did achieve that marriage of crunchy outside/soft inside after leaving the dough in the refrigerator for 36 hours.

By the way, if you are going to give the recipe a try (and how can you not after seeing these pictures?), we had luck finding the ingredients at the Allisonville Rd./82nd St. Marsh. We wanted to share that with you since it was the second grocery that we went to looking for both cake flour and bread flour. We also went with some Nestle 62% cacao Chocolatier morsels that they had which worked really well.