I am late to the party but I'm basing these cookies on Jacques Torres' recipe that appeared in the New York Times.  The article was about the perfect chocolate chip cookie and the consensus was: let the dough rest in the fridge for 24-36 hours before baking, a warm cookie is a good cookie, don't be afraid of a little salt, and use the best ingredients you can get your hands on. I need to bake some get-well cookies for a friend and my dough is chilling in the fridge. At 3 am tomorrow, it will have been 24 hours so I will be baking in the morning!  My version uses the flour that I already had in the house, dark chocolate chips instead of semi sweet, and I mixed in some coffee flavored chips to accent the chocolate.  I also added an extra teaspoon of vanilla because I was almost out and wanted to get a fresh bottle of vanilla extract. I might have fudged a bit on the brown sugar - I used dark instead of light because my light brown sugar is a brick and I don't have any apple slices to nuke it with. I ended up making a dark brown sugar sludge by adding a little water to my brown sugar and I really hope it turns out ok.

Anh's-TBD penultimate Chocolate Chip Cookie Dough

• 1 1/2 cups unbleached white flour
• 1 1/3 cup unbleached whole wheat white flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp sea salt
• 2 eggs
• 2 1/2 sticks unsalted butter, softened.
• combination of dark brown sugar and cane sugar to make 2 cups I used more brown than white...
• 1 tsp vanilla paste (I like the little specks of vanilla in my baked goods)
• 2 tsp vanilla extract (I only had bourbon vanilla)
• 1 3/4 cups mini dark chocolate chips (for better distribution)
• 1/4 cup mocha, cappucino or otherwise coffee flavored chips

Method:

Sift the flours, salt and baking soda and powder together in a smaller bowl.  Cream the butter and sugars together, beat in the eggs one at a time. Add the dry ingredients and mix until all is incorporated, stir in vanilla and chips last.  Press plastic wrap and chill the dough in the refrigerator for 24-36 hours.  I think I will be baking them in a 350 degree oven for about 12 minutes or until golden brown (I love the crisp edges of a cookie more than the gooey middle part)