Over the first few months we were married, I probably tried over twenty different cookie recipes and the two biggest problems I had (besides just finding the "perfect" cookie") was finding a recipe that would consistantly come out the same, and also one that I didn't need to use 3 sticks of butter for (I mean, come on, there's only two of us - we don't need 5 dozen cookies!).
Finally I adapted a Martha Stewart Recipe (which, oddly enough, wasn't even for Chocolate Chip cookies) and I was in love! They're nice and fluffy, but with a little bit of crunch on the sides and bottom! While I enjoy a crispy, crunchy cookie now and then, fluffy is my forte:)
One of the biggest things that I've found to aide in getting the same perfect cookies every single time is to make sure you weigh your flour out. I use my little postage scale we got online for just a few bucks and I now weigh my flour out for almost every recipe - I highly reccomend it!
7 Ounces of AP Flour
1/2 tsp Baking Soda
1/8 tsp of Salt
1/2 Tsp of CInnamon
1 Stick of Butter (Room Temp)
2 Eggs (Room Temp)
1/4 Cup of White Sugar
2/3 Cup of Dark Brown Sugar
1 tsp of Vanilla
3/4 Cup of Chocolate Chips
I start by measuring out my flour with just my little postage scale. It's usually about a cup and a half, but I highly suggest doing it by weight.
Then whisk in your salt, baking soda and cinnamon.
Cream together the butter and both sugars. Add in eggs, one at a time - scraping down the bowl in between, then add in vanilla. Scrape down the bowl, then slowly add in flour mixture, while mixing on the slowest setting and mix untill fully combined.
I like to mix the chips in by hand, but I'm sure you can just toss them into the mixer too.
Now it's time to refrigerate!
Yep. That's what I said.
I always refrigerate my cookie dough for at least a half hour - more if I'm not dying for a cookie fix. It really seems to help both the flavor and texture of the cookies, I've found.
Then preheat your oven to 350F, bake for 8-12 minutes (keep an eye on them the first time - you want them to start tanning on the edges, but still be slightly doughy in the center). Remove from oven, let sit for a minute and then move to a cooling rack.
Make sure you keep the dough refrigerated between batches!
Makes about 1&1/2 dozen