There was a step that seemed confusing at first but I took pictures of what I did so hopefully that will help. I think it is the key to giving them the professional looking finish. It is the scoop and pull apart step.
First you scoop the cookie dough as your normally would.
Then you break the dough almost into two pieces.
Then you simply lay it on your baking sheet, leaving it loosely open.
Repeat this process for each cookie. I like to make sure there are enough chocolate chips poking out so I might rearrange one or two. :)
Another *KEY* step is to take them out AS SOON as their edge has set. They will not look done but they are! You cool them completely on the cookie sheet so they will continue to bake until done to a gooey, chewy perfection! It's nerve wracking taking them out when they still look doughy but I made the mistake of leaving them in a bit longer and ended up with crunchy cookies. They tasted fine but were just mediocre.
So take them out and you will have...
Impress your friends, goodness!
So without further ado, I give you:
*The* Chocolate Chip Cookie recipe:
Recipe adapted from BrownEyedBaker
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm This is super important and makes them chewy!
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 1/2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. I use stoneware and parchment.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. *This is the step I took pictures of. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets and enjoy.