Hesser published three different chocolate chip cookie recipes in the NY Times Magazine food section: Thin & Crispy, Flat & Chewy, and Thick & Gooey. I have never made it past Thin & Crispy! So I'm not going to make the claim that these are the best chocolate chip cookies ever (like many people do), but I will say they seem to be the only kind I make these days. Because they have so much butter, they start to take on toffee-like qualities. The key is to cook them long enough so that they get quite brittle, but not so long that they burn. (I don't have any words of wisdom on exactly how to determine this however. I just bake them on the longish side of the estimated time.)
1+3/4 cup flour
3/4 teaspoon baking soda
1 tablespoon kosher salt
14 tablespoons butter, melted
1/2 cup brown sugar, packed
1/2 cup sugar
2 tablespoons light corn syrup
1 tablespoon vanilla
2 tablespoons milk
1 - 1+1/2 cups chopped bittersweet chocolate (that's a lot of chocolate to chop! I usually use part semisweet mini-chips)
1 cup toasted walnuts, chopped (optional)
Cream the butter, sugars, corn syrup until fluffy, about 3 minutes. Stir in the vanilla, then milk. Whisk together flour, baking soda and salt; mix into butter & sugar just until a dough forms. Fold in the chocolate and walnuts. Chill the dough.
Preheat oven to 325 degrees. Line 2 baking sheets with tin foil. Roll a two-tablespoon lump of dough into a ball, place on baking sheet and flatten to a 1/4 inch disk. Place cookies about 2 inches apart. Bake until the edges are dark golden brown, 14-17 minutes. Let cool slightly on the baking sheet, then transfer to a cooling rack. Makes about 20-24 cookies.