"Baked" Chocolate Chip Cookies

I've noticed that chocolate chip cookies seem to be one of the most controversial desserts when it comes to finding the "perfect recipe." Some people like them chewy, some people like them crunchy. Some people prefer to use melted butter, some like the creaming method. Some like to use brown sugar, some like to use white sugar. Some say vanilla extract is unnecessary, some say it's a necessity. There are so many issues when it comes to the perfect chocolate chip cookie recipe! I'll get this out of the way first: I have not found it. These "Baked" cookies (from Baked: New Frontiers in Baking) are delicious, but I have a few complaints. My first is that there are WAY too many chocolate chips for my liking. I want to be able to taste the caramely flavor of the brown sugar and the vanilla-flavored dough, but instead I get bombarded by chocolate chips in every single bite! My second and last complaint is that the cookies are just too flat. In the picture in the book, the cookies look almost cake-like. While I am extremely pleased that my cookies did not have a cakey texture, I am disappointed by how flat the were. Yes, they were chewy (which I like), but just flat, almost as if they had deflated. I guess it's a weird complaint, but I like my cookies to have a little more volume.

I did notice something strange while I was lining my pans with parchment paper. Inside the Reynolds parchment paper box there is a recipe for chocolate chip cookies. It's almost identical to the "Baked" recipe, but it has 1/2 cup more flour and only 12 oz. of chocolate chips. I just thought that was a funny coincidence! :) PS: This recipe is brought to you by my super awesome boyfriend, Josh. I was getting ready to type the recipe into Google Docs, but I got up to get a drink. When I came back, look who was sitting in my seat doing my dirty work for me! He's the greatest! <3Chocolate Chip Cookies (from Baked: New Frontiers in Baking)
Makes 24 cookies (I used a 2-tablespoon scoop and got 33 cookies!)

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 2/3 cups (16 oz.) semi-sweet chocolate chips

In a large bowl, whisk the flour, salt, and baking soda together; set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and beat for 5 seconds
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated
Using a spatula or wooden spoon, fold in the chocolate chips.
Cover the bowl tightly and put in the refrigerator for 6 hours.
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 1 inch apart. Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm).
The cookies can be stored in an airtight container for up to 3 days.