So I actually don't like chocolate chip cookies...but this recipe convinced me to get rid of all my biases toward these little bundles of delight. Here are some great tips to make your favorite cookie, either crispy, soft, or chewy.
For thin/crispy cookies: increase baking soda by half, replace one egg with applesauce, and add more white sugar than brown sugar.
For puffy/soft cookies: use butter flavored shortening or margarine rather than butter, use cake flour rather than all-purpose flour, use baking powder instead of soda, chill the dough before baking, and place smaller scoops of dough on the cookie sheet.
For chewy cookies: melt the butter, use bread flour rather than all-purpose flour, use baking soda rather than powder, add more brown sugar than white sugar (the darker the sugar, the chewier the cookie), add in milk, replace an egg yolk for one egg, and chill the dough before baking.
THIS RECIPE BELOW IS FOR THE CHEWY TYPE OF COOKIES
Best Chocolate Chip Cookies
2 sticks unsalted butter, melted
2 1/4 cups bread flour (I didn't have any on hand so I just used all-purpose)
1 teaspoon salt (omit if butter is salted)
1/4 cup white sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 Tablespoons milk
1 1/2 teaspoons vanilla
2 cups chocolate chips
*Preheat the oven to 375 degrees. Sift together flour, salt, and baking soda in a bowl. Pour melted butter in a separate (large) bowl. Add sugars and then cream these all together. Add the egg, egg yolk, milk, and vanilla. Mix until well combined. Slowly incorporate the flour mixture until well combined. Stir in the chocolate chips. Chill dough. After placing scoops of dough on a cookie sheet, bake for about 14 minutes or until golden brown. (Check them after 5 minutes of baking).
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