My base recipe is the Tollhouse one. Then I add extras to make the cookies how I love them: chopped dark chocolate and mixed with the cookie dough because I love the extra chocolate flavor, dark sugar and molasses to give it a deeper flavor. If you like your cookies with texture and not too chewy, not to crisp, don't overmix the dough and take them out when the edges look toasty.
I recently made the Flat and Chewy Chocolate Chip Cookies from the Essential New York Times Cookbook, the recipe is by Amanda and her colleague Jill Santopietro. They are delicious. I've made them before, but this time used tamari roasted pumpkin seeds in place of walnuts. Chilling the dough makes a big difference in the texture of the finished product and seems to ensure their chewiness.
I follow the Nestle Tollhouse recipe with the following changes:
use unbleached white flour
1 cup dark brown sugar with 1/2 cup white (instead of 3/4 c each)
3/4 cup butter (instead of 1 cup)
1 cup choc chips (instead of 2 c, I like the cookie part more than the actual chips)
2 tsp vanilla (I always up the amount of vanilla, no matter what the recipe...)
They come out slightly darker but nice and chewy...
Agree with ATG117 about smittenkitchen.com. My favorites are the crispy chewy chocolate chip cookies and the oatmeal, chocolate chip and pecan cookies. I make both frequently.
Many people rave about Jacques Torres' chocolate chip cookies. The recipe was printed in the NYT and is on The Chew website as well. It's also on Martha Stewart, but her measures are different than the latter two (I recently looked into this), so I'd go with one of the former sources. I made this cookie once before, but baked it a few minutes too long. If you go with them, be careful and check a few minutes prior to the suggested time.
Smitten Kitchen also has a number of chocolate chip cookie recipe, which Deb compares to one another. You'll find a good, standard one there. Less fancy than Torres, more Nestle.
If you are eating them fresh out of the oven, I love the recipe from The America's Test Kitchen Family Cookbook. They tend to dry out during storage time, but are very tender and chewy when fresh. The recipe from the back of the Nestle chocolate chip package is always a good standard too!
I think the recipe in The Joy of Cooking is the best one around. Sometimes I swap canola oil for the butter which give it a slightly different flavor I love.
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use unbleached white flour
1 cup dark brown sugar with 1/2 cup white (instead of 3/4 c each)
3/4 cup butter (instead of 1 cup)
1 cup choc chips (instead of 2 c, I like the cookie part more than the actual chips)
2 tsp vanilla (I always up the amount of vanilla, no matter what the recipe...)
They come out slightly darker but nice and chewy...
Smitten Kitchen also has a number of chocolate chip cookie recipe, which Deb compares to one another. You'll find a good, standard one there. Less fancy than Torres, more Nestle.