I look for three things in a chocolate chip cookie: a caramelized sugar flavor, crispy edges and a soft center. I found my other cookie recipe to be a bit too thick and chewy so I changed a few things up for that perfect balance of crisp, buttery edge and chewy middle.
Adapted from cooks illustrated.
Makes about 32 cookies.
Chocolate Chip Cookies
1 cup unsalted butter, halfway melted
1/2 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla extract
1 egg + 1 egg yolk
1 teaspoon course kosher salt
1 teaspoon baking soda
2 1/4 cup all purpose flour
10 oz semi sweet chocolate chips
With a hand or stand mixer, cream butter and sugars until light and fluffy, about 5 minutes. Add vanilla, eggs, salt and baking soda, mix 2 minutes more. Add flour and mix until just combined. Fold in chocolate chips. Form into tablespoon sized balls and chill in fridge 20 minutes.
While dough is chilling, heat oven to 375 degrees and oil cookie sheets.
Arrange dough balls on cookie sheets, about 2 inches apart. (They will spread a bit during baking.) Bake 8 minutes, remove from oven. Cool 8 minutes on their sheets and then transfer to a wire rack to finish cooling.