Choosing the Recipe

After scavenging the internet and a few cookbooks (but mainly the internet), I have chosen a recipe that I think has the greatest possibility to result in the perfect Chocolate Chip Cookie. Fittingly, the recipe originally debuted on the Food Network show, “How to Boil Water.” Though this recipe would most likely not be worthy of well seasoned pastry chef, with a four out of five star ranking out of 161 testers and a level of “easy,” I felt like it was just the recipe for me. But, frankly, what drew me to this particular recipe was the fact that I had most of the ingredients already in my pantry. As a poor student, this played a much more prominent role in my decision making process than it should have, but nevertheless, here is the recipe that I chose:

Ingredients
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Directions:
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans.
Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies.
Transfer hot cookies with a spatula to a rack to cool. Serve.
Store cookies in a tightly sealed container for up to 5 days.