New York Times Chocolate Chips Cookies {from Jacques Torres}
"These are possibly my new favorite chocolate chip cookies. I say possibly because with chocolate chip cookies, it's hard to pick a favorite and stick with it forever, but these will be hard to beat. The cookies are unique in that both bread flour and cake flour are used in the dough; the bread flour gives incredible chewiness and the cake flour keeps them light. *Note that the dough must be chilled for at least 24 hours, up to 72 hours, before baking the cookies. Although the active work time with these cookies is no more any other chocolate chip cookie recipe, be sure to budget in for the waiting period - they're worth the wait. They're also jumbo, big bakery-style cookies, just like you'd find at your favorite coffee shop with extra chewy edges and soft centers...."