ok so i cribbed this recipe from "the professional pastry chef". it makes a crisp cookie that'll stand up to a lot of being messed with, in terms of additions and substitutions and fuckups.
9 oz | unsalted butter 6 oz | brown sugar 6 oz | white sugar cream, ideally with stand mixer 1 lg | egg 1 tsp | vanilla extract incorporate 13 oz | ap flour 1 tsp | baking soda .5 tsp | kosher salt mix ?? oz | chocolate chips (like half a bag, or more if you want) combine let rest in fridge for, uh, thirty minutes or so scoop into balls bake at 375F for 15-20min or until done * tips / tricks * you can add some oatmeal if oatmeal is your thing, just reduce flour to compensate this dough freezes v. well. shape into balls, freeze, and store in a baggie for instant snak * for softer or chewier cookies * sub in more brown sugar in place of some white sugar, like 8-4 oz or maybe even 10-2 oz leave dough in fridge longer before scooping scoop the balls bigger bake for less time