You can't go wrong with classic chocolate chip cookies. Especially if they're crisp and chewy along the edges, and soft (and melty!) in the center. I have made sooooo many chocolate chip cookies in my life, and I think that these do a pretty good job of attaining that oh-so-coveted chewy/soft ratio.
While I'm skeptical that the following "tricks" are the primary drivers behind this cookie's crisp and chewy exterior, I'll share anyway...and you can determine if you think it's a bunch of baloney or not. :P First off, you use melted butter instead of normal butter when creaming it with sugar. I've never heard of this before, and am not sure why it's necessary -- especially if it requires you to refrigerate the dough afterwards. Secondly, when taking the cookies out of the oven, you need to let them sit for a couple of minutes before transferring them to a cooling rack. Supposedly this helps to make them crispy. Because of this, it's crucial that you don't over bake the cookies since they will be cooked even more on the hot baking sheet. In fact, I don't think it hurts to slightly under bake them.
Anyway, miracle makers or not, these extra steps make a damn good chocolate chip cookie. Oh, and I almost forgot. Eating them straight out of the oven also doesn't hurt ;)
Best Big, Fat, Chewy Chocolate Chip Cookies
Recipe adapted from All Recipes
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees. Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Refrigerate dough about 1-2 hours.
Drop cookie dough onto cookie sheets. Cookies should be about 3 inches apart. Bake for 8 to 12 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.