There is no one universally perfect chocolate-chip cookie: Some of us like them soft, some crispy, some thick, some thin. Fortunately, OZY has the secrets to making them exactly the way you like, and the site is sharing its findings with the world. It all starts with the Nestle Toll House Cookie recipe; then the tinkering begins. Want gooey cookies? Add two extra cups of flour. Chewy? Use bread flour rather than all-purpose flour.
If you like thicker cookies, you should freeze the batter for between 30 minutes and an hour, thus solidifying the butter. Keeping it chilled for a whole day will offer you richer flavor. And for a crispy-outside, soft-inside experience, try a quarter teaspoon baking powder and an equal amount of baking soda. Click for more tips. The Food Lab offered a similar piece, noting, for example, that melted butter will give you a denser treat, while creamed butter means cake-like cookies; Kenji López-Alt offers a scientific explanation for it all. (Read more chocolate-chip cookies stories.)