For my taste, (and I’m a fussy cookie) a cookie should not be too crunchy, it should not be too cakey, but somewhere in between. It shouldn’t be too thick and definitely not too thin. It needs to taste of butter and have just the right amount of dark chocolate. It should also have cracks on the top giving it that rustic cookie texture. This recipe has it all, that’s why I believe this to be the best cookie recipe ever. Oh and one more thing, cookies should be served warm! But trust me, once you make these incredible cookies, they won’t have time to cool down, watch out for monsters!
Resting the dough in the fridge overnight will relax the flour giving you slightly better texture.
Soften the butter in the microwave if you don't have time, little bits of melted butter are fine.
Pre-bought choc chips are usually inferior low grade chocolate, buy good quality dark chocolate you chop yourself.
If salting on top, don't over do it, different salts have different intensities. Experiment with small amounts first . Salt brings out the flavour and tastes great if done right.
A cooler oven will yield flatter cookies, a hotter oven thicker cookies. Chose your preference and increase temp by 50F if you prefer thicker.
Adding chocolate chips towards the top of each mixture scoop before cooking will create more chocolate on the top.
If using salted butter, no need to add a pinch of salt, but can sometimes be over salty.