The devil, as they say, is in the details. The balance of those ingredients can leave you with a cookie that is dry, greasy, cakey, crumbly, thick, thin, or chewy. Taking bits and pieces from different recipes that I have liked, I have developed what I believe to be the perfect chocolate chip cookie that stays soft even after it cools, and has the perfect amount of caramelized crispness on the outside. A few notes about this recipe:
1 cup lightly salted butter, very soft
3/4 cup white sugar
3/4 cup light brown sugar
2 tsp vanilla extract
1 egg + 1 egg yolk, room temperature
2 2/3 cup all-purpose flour
2 tsp cornstarch
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cream of tartar
1 tsp salt
8-12 oz (to your preference) chocolate chips or your favorite mix-in
Preheat oven to 375 F.
Combine flour, cornstarch, baking soda, baking powder, cream of tarter, and salt in a mixing bowl and set aside.
Cream butter and both sugars together for about 2 minutes, until mixture looks shaggy.
Add vanilla extract and eggs and combine thoroughly.
Add flour mixture to butter mixture and blend just until it is incorporated. This is a thick dough.
Stir in chocolate chips.
FOR BEST RESULTS, portion dough into 1-ounce scoops and refrigerate for at least 30-60 minutes. Your cookies will brown better, spread less, and be more flavorful. If you skip this step, they will still be good; just not as good as they could be.
Drop with a heaping tablespoon or 1-ounce portion scoop onto a lightly greased sheet pan.
Bake at 375 for 11-13 minutes or until the bottom is golden brown and brown is developing on top.
Remove from oven and let rest on sheet pan for 2-3 minutes before removing to cooling rack.
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