This is very lightly adapted from Tara O’Brady’s recipe in her fantastic cookbook, Seven Spoons, and it is my go-to recipe:
an easy, streamlined process that makes cookies that are thick and hefty, with a crisp edge and a fudgy, velvety center, chocolate puddled on top and rippled throughout, and a butterscotch note underneath. My only variations were to suit my personal preference–a bit more chocolate, a tad less salt and baking powder, and some notes on what flours I like to use.
I like to use chocolate chip cookies as a repository for all the random flours I have in my pantry, but I know that recommending two or three flours for an everyday recipe is a little fussy. Still, if you’re curious, my favorite mix is about half and half bread and cake flour by weight (200 grams each), or, in the case of the craggy cookies pictured above, a mix of bread flour, cake flour, and a whole grain flour like white whole wheat, sprouted wheat, rye, spelt, etc. I find that a mix of flours adds a nice depth and nuttiness that I love. As long as it adds up to around 400-410 grams, I’ve found that all sorts of experiments will work and are delicious.
For a rosemary-walnut twist, add 1 teaspoon finely chopped rosemary to the melted butter before whisking with the sugars, and ½ to 1 cup chopped walnuts to the dough with the chocolate chips.