the quest for perfection...

over the years, i have made countless versions of chocolate chip cookies. one added pudding mix to the dough (and this one was my favorite for years) while others played around with the ratio of brown sugar to white sugar. and yet none satisfied what i was looking for...warm, gooey centers studded with pockets of melted chocolate that ended in crisp edges.

and then it was like the ny times heard my plea and asked the god of chocolate for the answer in the quest for perfection. the article outlined a couple of really interesting suggestions for improving the homemade chocolate chip cookie and even ended with a recipe by jacques torres!! does it get any better than this??

sadly...i didn't love the recipe. a year later, i couldn't even tell you why i didn't like it (guess i'll have to make them again). but it wasn't love at first bite...so i pressed on in my search until i came across...the doubletree hotel chocolate chip cookies.

i made a few changes based on the ny times article and for now? the quest is over...

there are no prep pictures of this dough because i cheated...i almost always have a batch of chocolate chip cookies pre-made sitting in the freezer ready to be slipped into the oven. because yes, i love chocolate chip cookies that much and yes, chocolate chip cookies were meant to be eaten warm straight off the cookie sheet right out of the oven. try them...i trust you'll forgive me.

doubletree hotel chocolate chip cookies
makes 20

1/2 cup rolled oats
2 1/4 cup all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
3/4 cup sugar
1 1/2 teaspoon vanilla
1/2 teaspoon lemon
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cup chopped walnuts

1. Grind oats in a food processor until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon. Toast the walnuts and set aside.
   
2. Cream together the butter, both sugars, vanilla and lemon using an electic mixer. Add the eggs one at a time, mixing after each addition.
3. Stir the dry mixture into the wet mixture and mix well. Add the chocolate chips and walnuts to the dough and mix by hand until well blended.
4. Refrigerate the dough for 3 days.
   
5. Before baking, preheat oven to 350 degrees. Line baking sheets with silpat or parchment paper.
6. Scoop out 1/4 cup portions and place 2 inches apart on the baking sheet.
7. Bake for 16-18 minutes until edges are lightly brown and the center is still soft (rotating the sheets halfway through baking time).