Sometimes you just need some really good cookies

I don't bake cookies very often. John can't eat a lot of them, and while I could always bring them to work, I just can't justify baking cookies repeatedly and only eating two or three of them (though I'm sure my coworkers would like it if I did). But for the past few weeks, I've been craving a really good cookie. You know... one of those melt in your mouth, ooey-gooey, soft and chewy, perfect cookies? The type that usually doesn't exist anywhere but in your mind? Well, I can now report that they exist and are almost ridiculously easy.

This recipe came from the New York Times. It has been getting rave reviews and has been posted on any cookie or dessert blog worth its salt. Since I want to be worth the new Murray River salt my dear husband just bought me, I need to post them too. This recipe isn't local, but it's amazingly tasty.

Chocolate Chip Cookies That Will Amaze Your Friends (from the New York Times)

• 2.5 sticks of butter
• 1.25 cups light brown sugar
• 1 cup PLUS 2 Tbsp granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups MINUS 2 Tbsp cake flour
• 1 2/3 cup all-purpose flour
• 1.25 tsp baking soda
• 1.5 tsp baking powder
• 1/5 tsp coarse salt
• 1/25 lbs semi-sweet chocolate chips
• Sea salt

1. In a stand mixer, combine the room temperature butter, the light brown sugar and the granulated sugar. Use the paddle attachment and cream everything until it's light and fluffy. You might have to use a spatula to scrape down the sides of the bowl a few times.
2. Beat in the eggs one at a time.
3. Add the vanilla.
4. In a separate bowl, mix the flours, baking soda and baking powder, and salt with a whisk. You actually do want to use coarse or kosher salt. I know it sounds odd, but the coarse salt is part of what just makes this recipe perfect.
5. Reduce the mixer speed to low and beat in the flour mixture. Do this in at least two batches otherwise the flour will end up EVERYWHERE!
6. Mix in the chips and transfer the dough to a bowl.
7. Refrigerate for at least 24 hours, but preferably 36 hours.
8. Now wait.

Dah-dah-dee-dah-dah-dah-dah... dah-dah-dee-dah-dah-dee-dah-dee-dah-dah.

Zzzzzzzzz.

Beep! Beep! Beep! Snoooooozzzzze.

Zzzzzzzzz.

Beep! Beep! Beep! COOKIES!

1. Take the dough out of the fridge and let it warm slightly on the counter.
2. After about 20 minutes, preheat the oven to 350.
3. Use an ice cream scoop and scoop out large balls of dough. You only want to put about 6 cookies on a silpat lined cookie sheet.
4. Sprinkle each of the cookies with cracked sea salt.
5. Bake for 15 minutes. The cookies won't look completely done, but trust me, they are.
6. Let the baked cookies cool for about 2 minutes on the cookie sheet and then transfer them to wire racks.
7. Repeat.

Now, at this point, you've probably tried one, yes? If not, I'm surprised. Very surprised. Hot cookies are one of life's greatest joys. However, these cookies aren't best when hot out of the oven. They're best at room temperature. Eat some yourself, bring some to work. Your coworkers will thank you. Again, and again, and again.