Just in time for Santa....

I've never been a big chocolate chip cookie fan. I suppose because when I think of cookies I think of those dreadful, dried up President's Choice kind. But the blog I read, Orangette, wrote about this recipe that was adapted from Kim Boyce's Good to the Grain. She said it could be the best chocolate chip cookie she has ever had, and I have full faith in Orangette, so there you go. She said it's rival was a recipe from a New York Times article on chocolate chip cookies (link at end of post). I haven't tried the NY Times cookie yet, but it's certainly on my mind.
Now since I'm not much of a cookie connoisseur, and can only really compare them to the worst chocolate chip cookie ever, I don't know if I'm in the position to be calling them the best ever. But, I can say that they are very, very good. So definitely give them a try.
But first, a few words of warning: this recipe yields the biggest cookie batch you will see in your life. It's ridiculous. If you bake the entire batch be sure to have guests over. Or you can freeze half the unbaked batch until needed.

In case you don't read the article, the recipe says that the cookie batter should sit in the fridge for up to three days to let the flavours meld. I've tried baking them right out of the oven, and after three days. There is a tiny difference, though I don't think it's crucial.
The recipe calls for dark brown sugar. Be sure to use it. I tried to replace it with light brown and the cookies were terrible.
And finally, the recipe says to use 3 cups of whole wheat flour. The first time I made them I didn't have enough whole wheat, and so had to substitute 1 cup of white flour. I've found I prefer them this way. You can't taste the whole wheat when you do 2 : 1, you just get a nice texture. I find 3 cups of whole wheat has too strong a wheaty flavour. But try them both ways and see which you prefer.

Here's a link to the article: http://www.nytimes/2008/07/09/dining/09chip.html

And the recipe:

3 cups of whole wheat flour (or 2 cups whole wheat, 1 cup white)
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
2 sticks (8oz) unsalted cold butter cut into cubes
1 dark brown sugar
1 cup white sugar
2 large eggs (get free-range organic! They're maybe two or three dollars more, and I promise they will taste better)
1 tsp vanilla extract
8oz bittersweet chocolate chips

Combine flour, baking powder and soda, and salt. Whisk to blend.
Place sugar in a another large bowl, and using your fingers mush in the cubed butter. It will take a few minutes, but the butter should be smooth, with no discernible butter chucks. Add the eggs, one at a time, beating. Beat in the vanilla. Add the flour and blend on low until all is incorporated. Add the chocolate.
On a lined baking tray make each cookie about 2-3 tbsp each, 3 inches apart.
Bake 16-20 minutes at 350F.