I made these chocolate chip cookies over the weekend. Apparently Laura prefers thick and chewy over thin and crispy, so we made the thickest and chewiest cookies we could find. The recipe came from Baking Illustrated, and was simple enough: combine the flour, salt, baking soda and baking powder in the food processor. Beat the sugar into 1 egg + 1 yolk. Add melted butter and vanilla. Combine with flour mixture, and finally stir in a heaping load of chocolate chips.
The tricky part: the technique which yielded the great texture on top of these cookies. After rolling the dough into a ball, split the ball in half and stick the two halves together so that the rough edges face upwards. Then place on a baking sheet.
These cookies were awesome, of course. They didn't last very long though, and were still wonderfully fresh even 4 days later. (Is 4 days a long time? I don't think so!) The only bad part? I only managed to get 12 cookies out of the dough. I probably made them a little too big, as the recipe was supposed to yield 18 cookies.