This is one of my favorite chocolate chip recipes for chocolate chip cookies. It’s from Epicurious, and one way you can tell it from other recipes is that it has some hocus pocus going on with the eggs. Read the directions and follow them precisely if you want good results. The cookies come out crispy on the outside, soft inside, and scraggly with lots of bubbles. They are also very big, as you can see here…..flat but sturdy.
Here’s the close-up. When I melt the butter, I brown it in a pot over the stove rather than just microwave it until melted. The browned butter adds extra flavor to the cookie. In this picture, the cookie just came out of the oven so it looks a little underdone. It will cook as it stands.
Over the years I’ve made these chocolate chip cookies many, many times. How you measure your flour, how you pack your sugar, the brand of butter (European style vs. regular), how much egg you actually end up using and possibly how your oven heats will influence the thickness. Also, you’ll definitely get thinner cookies if you use chunks of chocolate instead of chips.