Hellobee Boards

Okay, so the perfect chocolate chip cookie has still eluded me. BUT, I have figured out how to get great looking cookies with some height to them (i.e. not spread out all over the place).

I use this recipe:
http://joythebaker.com/2013/06/brown-butter-chocolate-chip-cookies/

The key seems to be beating the ever living crud out of the sugar, butter and egg combo. Like, beat until mixed, then beat for five minutes more. The cookies look fantastic coming out of the oven. And the flavor cannot be beat. (I have a thing for a greater cookie to chip ratio and the cookie must taste just as good and not just be a vehicle for chocolate chips.) My major complaint is that they get pretty crispy the day after. I would like a little more chew.

ETA: I also never refrigerate the dough and I still get a non-thin cookie. Who can wait that long anyway?

@Espion: if you add an additional egg yolk, it makes for chewier cookies.

I have too many favorite cookies, but recently these have been a go to: http://m.cookingchanneltv.com/recipes/i-want-to-marry-you-cookies.html

I always add a pinch of salt to the top of the dough balls before baking. It brings out the chocolate!

@Espion: I've heard that -that you need to beat them extra long. Also I've read lots of articles that say refrigerating the dough overnight helps make perfectly chewy cookies.

I like this recipe but sometimes want something crispier

http://www.annies-eats.com/2008/09/08/thick-and-chewy-chocolate-chip-cookies/?cook_view=546

I also love the chocolate peanut butter chip cookies on the bag of Reese's peanut butter chips.

And my friend made these for a cookie exchange and they were freakin delicious.

http://m.foodnetwork.com/recipes/71448

i just like traditional chocolate chip cookies but i like to chop a chocolate bar into them, so there are slivers everywhere. and mini chips. YES.