Chocolate Chip Cookies - Final Installment

I have narrowed it down to two cookie recipes.  Both delicious for their own reasons. 

Cookie Recipe #1

This is the tweaked version of the original recipe.

1c butter (softened)
1 1/2 c packed brown sugar
2 eggs
1 tsp vanilla
2 1/2 c cake flour
1/2 tsp salt
1 tsp baking soda
2 c chocolate chips

Cream the butter and sugar together.  Add room temperature eggs, one at a time until well mixed.  Add vanilla.  Mix all dry ingredients in a seperate bowl.  Make sure when you measure the flour, that you spoon it into the measuring cup instead of scooping with the measuring cup.  This packs in more flour and give an inaccurate amount.  Add dry ingredients slowing to butter/sugar mixture.  Stir in chocolate chips.  Refrigerate the dough for 2+ hours.  Bake at 375 for 8 minutes.  Take the pan out, let the cookies sit on the pan for a minute or two before removing them to a cooling rack

Why I liked this cookie
It was chewy.  It also remained chewy for quite some time.  Days.  And, of course, it was very tasty.

Recipe #2 (Patrick, this is yours +vanilla)

1 cup butter, softened

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 tsp vanilla
2 1/4 c cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 Oz's) semisweet chocolate chips

Cream the sugars with the butter.  Add a room temperature egg, mix well.  Add the vanilla.  Combine dry ingredients in a seperate bowl and mix well before slowly adding them to the butter/sugar mixture.  Stir in the chocolate chips.  Bake at 375 for 10-12 minutes.  Let cool on pan for a few minutes before removing to cooling rack.

Why I liked this cookie
For one, it looked prettier than #1 when it was done.  It had a very crispy "outer shell" but a soft center.  Not quite as chewy as #1.  However, these didn't seem to stay soft quite a long.  As I've said before, that's not usually a problem around here.

And those are my picks for chocolate chip cookies. 

Moving on.....