RECIPE from NY Times.com
Chocolate Chip Cookies

Adapted from Jacques Torres
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
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 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 sugar
2 large eggs
2 teaspoons natural vanilla extract
1 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.

2. 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 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. 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.
Yield: 1 1/2 dozen 5-inch cookies.

Pumpkin Bread w/ Chocolate Chips and
Maple Cream Cheese Frosting

2 Large Eggs
½ cup Pumpkin Butter (Trader Joe's)
½ cup vegetable oil
½  cup water
1 Package Trader Joe’s Pumpkin Bread Mix
½ cup chocolate chips

8 oz. cream cheese, softened
1/4 cup butter, softened
2 T pure maple syrup, or to taste
1/2 t vanilla extract

Preheat the oven to 350 degrees.

Prepare the batter: 
Mix the first 4 ingredients very well with a whisk.  Make sure to completely mix the eggs into the batter. Gently fold in the mix.  Pour the batter into a buttered loaf pan.  Bake 55 minutes. Cool Completely.

Prepare the Frosting: Cream the softened cream cheese with the softened butter. Gradually add maple syrup to desired taste. Add vanilla & stir to combine.

Serve:  Slice the bread and drizzle w/ the frosting.