These are my ultimate chocolate chip cookies: thin, crispy yet still chewy, a restrained generosity of chocolate chips, and not overly sweet. The recipe is an adaptation of the Old-Fashioned Chocolate Chip Cookies in The New Basics Cookbook by Julie Rosso and Sheila Lukins.
The recipe calls for you to rap the baking tray on the counter a few times part way during baking. This encourages the cookies to crinkle and crackle.
To save on clean up, if you're making the cookies by hand you can mix the cookies in the pan or bowl you used to melt the butter.
Pre-heat the oven to 375°F. Line a large baking tray with parchment paper.
Melt the butter in a medium saucepan on the stove, or in the microwave in a bowl. Set it aside to cool somewhat while you measure out the other ingredients.
Mix the flour, baking soda and salt in a small bowl and set aside.
Add the sugars directly to the somewhat cooled melted butter and cream for a few minutes with a whisk, until the sugars start to break down. Add the egg and vanilla and stir in well with the whisk.
Add the flour mixture and stir in with a spatula. When well blended add the chocolate chips and stir to distribute well.
Using a small ice cream scoop (holds about 25 ml or 1.5 tbsp) or a tablespoon, place mounds of the dough about 4 inches apart on the prepared baking tray. Bake for 5 minutes, then remove the tray and rap sharply on the counter 3 times. Return to the oven for a further 6 minutes until the cookies are nicely golden brown and crisping around the edges.
Let the cookies sit on the tray for a couple of minutes, then carefully move them to a cooling rack with a large spatula (you don't want them to bend while they're warm!) to finish cooling.
The baking time of 11 minutes is for one tray of cookies and doesn't include the time to remove the sheets from the oven and rap them on the counter.