The Best Chocolate Chip Cookies?

Boy oh boy, do I have a recipe for you today! 
I was planning on sharing my photos from Arizona, but I didn’t realize that I took like 200 at the Grand Canyon alone soooo they’re going to have to wait a day or two. However, I realized I’ve yet to share a recipe so far this year, so I figured it was about time! 
Since moving to Lake Tahoe, we’d been going out to eat quite a bit while we were unpacking our kitchen. I missed being able to cook healthy meals, but I really missed baking. We were able to get everything organized before I left for Arizona, and I was finally able to bake again! I had no trouble deciding what the first thing I wanted to bake in our new place would be–chocolate chip cookies! 

These are not just any chocolate chip cookies, rather the famed New York Times Chocolate Chip Cookie recipe that’s been circulating the blogosphere/Pinterest/foodgawker and has been on my pinboard for quite some time now. The reason I hadn’t tried it before now is because 1) it requires two specialty types of flour that I don’t typically keep on hand and 2) you’re supposed to refrigerate the dough for at least 24 hours. When I get the craving for chocolate chip cookies, I always typically want them rightnow, so a recipe that requires that much wait time is just not happening. However, being it’s a new year and all, I decided it’s high-time that I try out this recipe I’ve heard so many raves about. 
Let me tell you, they’re worth the wait! 
These is a fantastic chocolate chip cookie recipe with a perfect texture. When I was making these cookies, I didn’t use the
paddle attachment because despite searching the kitchen, I could not find it…pretty sure the movers lost it, grrrr. I’m not sure how that affected the texture, but I thought they came out great. As far as the flavor they are definitely saltier than most chocolate chip cookies. I used the amount of salt called for in the dough, but I chose not to sprinkle sea salt over the top before baking them as I thought it would have made them way too salty. (I also used a fairly coarse ground salt in the dough so I’m not sure if that contributed to the saltiness?) However, I think that’s what makes these cookies so delicious, they give you sort of a salty-and-sweet vibe over a sickeningly sweet cookie.
So are they the best chocolate chip cookies I’ve ever had? That’s tough to say. They’re definitely very good, but I’m not sure how much the use of the two different flours and the time the dough chills in the fridge really affects the cookie. I did not modify the recipe from it’s original version (with the exception of using chocolate chips instead of disks and making the cookies a tad smaller than called for) however, our house is at over 7000 feet so I’m not sure how the altitude may have altered the finished product. 
My suggestion? Make them yourself and then be the judge…you definitely won’t regret giving this recipe a try!
Chocolate Chip Cookies 

Time: 45 minutes (for 1 6-cookie batch),
plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
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
2 large eggs
2 teaspoons natural vanilla extract
1/4 pounds bittersweet chocolate disks or fèves, at
least 60 percent cacao content (see note)
Sea salt

1. 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 incorporate them 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
3. When ready to bake, preheat
oven to 350 degrees. Line a baking sheet with parchment paper or a
nonstick baking mat. Set aside.
Scoop 6 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.
1 1/2 dozen 5-inch cookies.