http://www.thevanillabeanblog.com/2013/05/chocolate-chip-cookies.html
Chocolate Chip Cookies
Depending on the size of your cookies, you can fit 6-8 cookies on a
baking sheet. They will spread quite a bit, so make sure they are pretty
far apart. You can cut the salt back a bit if you wish – 1/2 teaspoon
will work, too. I prefer my cookies a bit underdone, and theses cookies
are best that way. When you pull the pan from the oven, you want the
edges to have set and be browning, but the center to still be
under-baked and a bit puffy. As the center
falls it creates lovely cracks and lines on the top, and settles into a
gooey, blissful bite.
1/2 lb [2 sticks] butter, soft
1/2 cup sugar minus 1 tablespoon
1 egg
1 1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt (see note)
2 cups + 2 tablespoons all-purpose flour
6 ounces chopped chocolate (or 1 [heaping] cup chocolate chips)
1/4 cup cacao nibs (optional)
Preheat the oven to 350 and place an oven rack in the middle-low position. Line two baking sheets with parchment paper. In a small bowl, whisk flour, baking soda, and salt together, and set aside. In a standing mixer, cream the butter and sugars together. Add the egg and vanilla, and mix well. Add flour mixture and mix batter until just combined. Add the chopped chocolate and mix just until the chocolate is incorporated. Use a scoop or spoons to form balls (I used a scale and made mine 1 1/2 ounces each). Place on a baking sheet (see note) and bake the sheets one at a time. About 5 minutes into baking, rotate the pan. Bake a few more minutes, and when the sides begin to set, lift pan slightly in oven and let fall (this will help to create the lines on your cookies). Bake another 1-2 minutes, until the sides are set and golden brown. Depending on your oven, cookies will bake a total of 9-11 minutes. Remove baking pans from oven and bang lightly on counter to create more lines and set cookies. Let cookies cool on wire racks until cool.
My thoughts:
These came out beautifully. They visually look great, and are the perfect thickness. I used kosher salt and used the full teaspoon, and it was fine. I also used chocolate chips. After mixing the batter together, I had to stick it in the fridge in order to be able to roll them into balls. I left it in the fridge for just a few hours. However the DH wasn't a fan and frankly, I didn't love LOVE them either. They seemed extra butter-vanilla-y and had a vanilla cupcake feel to them. I think I prefer a higher chocolate to dough ratio. They held up pretty well for a week at room temperature. I would make them again, but not the recipe I'm looking for.
