Okay there must be a million different recipes out there for choc chip cookies!! I have tried a couple recently and these ones were worth mentioning and even husband agreed they were better than past recipes. This one is adapted from Smitten Kitchen.
1/2 cup white sugar
1/2 cup firmly packed brown sugar
115g unsalted cold butter, chopped into cubes
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate soda
1 & 1/4 cups plain flour
1/4 teaspoon salt
1 & 1/2 cups milk or dark choc chips
Optional: 1 cup walnuts or pecans, toasted & chopped
Preheat oven to 150 degrees and line 3 cookie trays with baking paper.
Beat sugars and butter together until smooth. Mix in the egg, vanilla and bicarbonate soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Chill the cookie dough in the fridge for 30 minutes and then place small balls of the dough on the cookie trays and bake for 14 minutes or until golden brown. You can bake longer if you prefer a very crunchy cookie. Remove from oven and cool on a wire rack.
Results: The recipe actually had 18 minutes cooking time but I adapted my recipe to 14 minutes as I could see from watching the cookies in the oven, that they would be very crispy if I left them any longer. It was a good time to pull them out as while they do have the "crunch", they also have some chewiness in the centre which is a nice balance. Instead of choc chips as stated in the recipe, I actually used a block of milk chocolate chopped into chunks and loved finding the chunks rather than small chips. They did go flatter than the photo's posted on Smitten Kitchen so next time I will use smaller chunks of dough to see if that makes a difference.
Source - Smitten Kitchen, sourced officially from Great Book of Chocolate by David Lebovitz.