Chocolate Chip Cookies (Soft!)

1. I switch between light and dark brown sugar, I use whatever I have. If I had both, I probably use light over dark more often. The flavour difference is not noticeable to me. Light brown sugar will produce a slightly paler cookie which does suggest its softness. 2. If the butter is fully melted in the microwave so it's transparent when you take it out, the cookie is not quite as soft. Not a deal breaker, just a little tip that makes a difference! 3. FIRMING UP BATTER: While the butter is warm, the batter is quite loose (see video). Standing for just 5 minutes firms up the batter, turning it into a soft cookie dough so when you drop mounds onto the tray, they stay in a mound shape. If it is super hot where you are, you may need to refrigerate for a bit. 4. A standard ice cream scooper is 3 tablespoons. The ones with levers like what I use in the video are a terrific utensil that I use more frequently for things like cookies, pancakes and even meatballs more than I do ice cream! You can also make smaller cookies and I will update this recipe with a guide for baking times for different size cookies in the near future - there are cookie baking plans for this weekend! 5. DIFFERENT COUNTRY CUPS: No need to do any calculations to adjust, this recipe will work no matter which country you are in with the exception of Japan, please use weights provided. Background: Measuring cups and teaspoons can differ between some countries. For most recipes, the difference is not material enough to affect the recipe. However, for baking recipes, it does make a difference. I've tested this recipe with US cups, Aussie cups (which is very close to rest of world) and weights. No difference! 6. STORING: Keeps great for 3 days in an airtight container and they freeze well too. Dough keeps great in the fridge for 3 days - it will firm up so roll into balls and place on tray, then add 1 minutes to the bake time. Cooked cookies freeze great - defrost before serving. 7. HIGH ALTITUDE BAKING: I'm thrilled to share that a reader, Marg (4 June 2017) who lives at high altitude (985 m/3200 ft) made the following adjustments: reduced total sugar to 1/2 cup (1/4 each brown and white), increased oven to 170C/340F, and used 2 eggs (to avoid having left over egg white). She said  the cookies spread a bit because she used 2 whole instead of 1 yolk + 1 egg per recipe, but they were not flat, were soft and she didn't miss the sugar. Would love to hear if anyone at high altitude makes this using 1 whole + 1 yolk + Marg's other adjustments! The Cooks' Illustrated recipe I adapted my recipe from doesn't prescribe exact adjustments, but provided a guideline which Marg based her adjustments on: "For High-Altitude Baking: Problem: Cookies spread too much in the oven. Solution: Use less sugar. Increase the oven temperature and decrease the baking time. Problem: Cookies are too dry. Solution: Add an extra egg or yolk." 8. This is adapted from a Cooks' Illustrated recipe. I reduced sweetness (plus this made it a touch softer), cut out a step to brown butter (which they do to add more flavour which I don't miss when I exclude) and I reduced the butter a touch which I find makes the dough slightly quicker to make and consistently yields a better scoop-able dough without affecting the butteriness of the cookie. So...erm, I did actually change it quite a bit over the years. This recipe is my idea of a perfect Chocolate Chip Cookie that happens to be very simple to make! 9. Yes, this makes 13 large cookies. It is so annoying because my trays fit 6 each! Nutrition is per giant cookie, halve it for small cookies.