Wednesday has always been my least favorite day of the week. I’ve usually lost my beginning of the week productive edge, and it’s still too far away from Friday to start getting excited for the weekend. To help get over the hump, I’ve started  looking for little things to sweeten the day-like these. These would be the most perfect chocolate chip cookies I have ever had, EVER, and this is coming from a girl who hates chocolate. I’m planning on baking these for my parents anniversary this weekend, and a test run the other day confirmed that they really do live up to the hype. The trick is the use of cake and bread flour, which leave these cookies so moist and chewy that you will find yourself sneaking one or two for breakfast (not that I would know). The recipe requires quite a deal of patience, but if you can endure the 36 hour wait while the dough chills and rests (and manage not to eat half of it with a spoon)  you really will have the best chocolate chip cookies ever.