This is a celebration people. We have survived the first month, err, I should say our baby has survived. And frankly in honor of our success, the baby’s well being and my current chocolate chip cookie obsession what better way to say thank gawd than these. It was something I was content keeping to myself, I know you all don’t need another recipe for something that is pretty much the same thing over and over — butter, brown sugar, flour, some eggs and chocolate chips. To be honest, to say one recipe is superior to another is something I have scoffed at for years, until now. It wasn’t until I made these, err, someone made these for me that the marathon of *cough* a dozen cookies for breakfast *cough* *cough* came about.

Not only was I blown away by the ratio of chocolate chip to cookie — I’m pretty sure David Leite was trying to find a way to shovel in chocolate chips without having to eat them directly from the bag while maintaining some level of sophistication — but the fact that the chips were still gooey and soft and melty four days later. Seriously. Then my friend gave me the recipe and accompanying dissertation and I, ashamedly, put it aside to pull out the back up of pillsbury I’ve kept on hand since my third trimester cravings.

But seeing as I am now a parent, and can’t have my kid thinking great cookies come from the refrigerated section at the store, I quickly pulled out the recipe and decided it was time to take the plunge. Folks, my loyalty to one recipe has been won, though I must admit I was pretty skeptical (even after the above “blown away” part). Two different flours — and not the all purpose kind everyone has on hand — 1 1/4 pounds of chocolate — and for the good stuff you gotta pay up — coarse salt and sea salt and a whole 45 minutes for one batch of… ahem, six cookies. Did I mention I could make a dozen pillsbury cookies in under 8 minutes?

But I did it anyway. For the betterment of our child. And to teach him that cookies and milk make us strong. I think he’s getting it.

If you can’t tell, these are some seriously chocolately chocolate chip cookies. And though the ingredients and directions may seem a bit fussy and over the top for something that should be so simple, believe me that this is one cookie recipe you won’t regret going the extra steps for.

One Year Ago: Garlicky Prawns with Bread Crumbs

New York Times Chocolate Chip Cookies
Adapted slightly from David Leite via The New York Times as we prefer milk chocolate to bittersweet

Makes 1 1/2 dozen 5-inch cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds milk chocolate disks or fèves
Sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and fold them in without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin, and a very tall glass of milk.