from Heather Brodeur 

Watch the Good Eats episode about chocolate chip cookies
for the science behind cakey/chewey/crispy cookies.  It includes things
like sugar & flour types (for example dark sugar & bread flour make for
chewier cookies).

This is a different method (not to mention ingredient ratios) from the Toll House recipe.

3½ cups flour
1 cup sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
2 eggs
2 tablespoons vanilla (this is not a typo)
1 cup melted butter
2 cups semi-sweet chocolate chips

Blend all the dry ingredients (sugar is considered dry for this method),
then mix in the wet works, then the chips.

I use a #40 disher to portion onto parchment paper covered cookie sheet,
but squish them into disks before baking (if you bake them as balls
there's more risk of the edges burning before the middle's done).  Bake
at 375° for 8-11 minutes.

The person I got the recipe from says that you can cut the butter in
half if you want, but I've never tried.  The dough has a very different
texture than 'usual', it is almost crumbly.



Same thing: 

STIR TOGETHER:
3½ C flour
1 C sugar
1 C brown sugar
1 tsp. salt
1 tsp. baking soda

THEN MIX IN:
2 eggs
2 Tbsp vanilla

THEN MIX IN:
1 C melted butter

THEN MIX IN:
2 C semisweet chocolate chips

Scoop ~1Tbsp balls onto cookie sheet & flatten to ½ inch thick disks.

Bake at 375°F for 10-12 minutes.