Garrett McCord from simplyrecipes.com is a baking genius. All of his recipes are stellar.

I use David Lebovitz's recipe. It is the best!
http://www.babble.com/best-recipes/cakes-baking/david-lebovitz-chocolate-chip-cookie-recipe/
You have to use high-quality chocolate though - that makes all the difference. And err on the side of under-baking the cookies if you want them chewy.

Anonymous wrote:The best one I've tried is from Cook's Illustrated.

Yes! The Perfect Chocolate Chip cookie with browned butter. So chewy and caramelly-tasting. You can probably find the recipe on a blog somewhere and not have to pay for a subscription.

Go to joy the baker's blog. She went and made the different ones being touted and gives a great honest review (chewy vs. crispy, etc.). I love a soft cookie so I went with the Alton Brown recipe (melted butter!) and it's my favorite to date. You also can't go wrong with Smitten Kitchen. They rock!

The best one I've tried is from Cook's Illustrated.

This is my favorite for chewy cookies:

http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html

I think the secret is using bread flour, and the number of eggs.

http://allrecipes.com/recipe/best-big-fat-chewy-chocolate-chip-cookie/detail.aspx

yum

I like Nick Malgieri's recipe from his cookbook Cookies Unlimited. Instead of using just semisweet chocolate, however, I use a mix of semisweet, milk chocolate, and white chocolate, usually in the form of the Ghiradelli bars chopped up (1 each). In fact, I was just going to make some this afternoon. I love cookies.

Great link explaining all of the ingredients and what happens when you use melted butter instead of creamed butter, adding baking powder, etc.

http://bakerbettie.com/2012/02/11/the-science-of-the-chocolate-chip-cookie/

Ny times has a great recipe...just use a scale.

What does refrigerating the dough do?

I like recipes that use half flour, half ground oatmeal.

I like Smitten Kitchen's Our favorite chocolate chip cookie. I use baking powder instead of baking soda because I like them a little puffed and chewy rather than lacy/crisp. And refrigerate the dough for 24 hours beforehand.

I love the one in the Silver Palate cookbook!

I have always been and still am an avid fan of the recipe on the Nestle's Tollhouse chips bag. I sometimes substitute Ghiradelli's and usually add M&M's, but that's still a long-time favorite recipe.

I am looking for a stellar chocolate chip cookie recipe. I am looking for something a bit chewier than Tate's. Anyone?