The Quest Continues...

So here is another attempt at finding the perfect chocolate chip cookie. The recipe came from Epicurious.com and is from Gourmet magazine. I followed the recipe exactly. I have to say , from my first chocolate chip cookie post, things are definitely looking up. The recipe called for 2 sticks of melted butter, which gave the cookies really good, buttery flavor.
I liked the texture. The cookies have crispy, buttery edges yet a nice chewy center. All very important things in a good chocolate chip cookie.
The only issue I had with these cookies is that they were still a bit to thin (well Cyn had more of a problem with this than I did). The recipe says to scoop the batter onto cookie sheets and flatten with moistened palm of hand. Well I realized halfway through that if I skipped this part the cookies might not come out as flat. And I was right, by not flattening the dough the cookies come out a little rounder and a bit softer in the middle.
Now I realize everyone's idea of the perfect chocolate chip cookie is different. I am just trying to find the perfect one for our house. I do recommend, however, that everyone make this a priority in their own home. You should see the smiles when I pull the first batch out of the oven.
Now even though these were really good, the search is not over. There are so many different recipes out there, I'm not sure it will ever be over.

Chocolate Chip Cookies
From Gourmet magazine 2003

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 oz)

Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
Whisk together flour, baking soda, and salt in a small bowl.
Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
Bake, 1 sheet at a time, until golden, 13 to 15 minutes*. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

* In my oven they only took 9 minutes. This gave them a nice soft texture.