This is my newest favorite chocolate chip cookie recipe, I got this recipe from Iheartfood4thought
Please share your favorite. I haven't found the PERFECT one yet, but this is close!
Makes 18 large cookies, 32 medium, or about 75 minis
2 cups plus 2 tablespoons (10-5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3-1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 to 1-1/2 cups semi-sweet chocolate chips
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.
I used 4 kinds of chips, regular butter, and some course salt sprinkled on top of the cookie and they were great! I used semi, milk, bitter, and white chips. I think these taste a bit like Mrs. Fields.' I added a cup of coconut to one batch and that worked REALLY well too.
Here's another that I tried today (4/4/09) and liked too, it's carmelized flavor is different and really nice. It's very different in the process, browning butter and mixing by hand, I found it's best to make BIG cookies so you have the soft middle and crispy edges; otherwise they flatten out quite a bit.