Tollhouse Cookies
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mix:
  2 1/4 cup flour
  1 tsp soda
  1 tsp salt

cream:
  2 sticks butter
  3/4 cups sugar
  3/4 cups brown sugar
  1 tsp vanilla

mix in:
  2 eggs

mix in:
  1 package chocolate chips

Bake at 375F for 9 min


Mokonuts Rye-Cranberry Chocolate Chip Cookies
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from https://cooking.nytimes.com/recipes/1019534-mokonuts-rye-cranberry-chocolate-chunk-cookies

Whisk together:
  1 cup + 1.5 tbsp medium rye flour
  1/2 cup + 2 tbsp all-purpose flour
  1 tsp baking powder
  3/4 tsp salt
  1/2 tsp soda
  
Cream:
  10 tbsp unsalted butter, cool
  1/2 c sugar
  1/2 c light brown sugar

Add
  1 egg

Mix in the dry ingredients

Add and incorporate
  1/3 cup poppy seeds
  2/3 cup dried cranberries
  4 oz bittersweet chocolate, chopped into chunks

Form 15 balls, put on sheet lined with parchment paper

Refrigerate overnight, up to 3 days (or, wrap airtight and freeze for up to 1 month)

Preheat 425F, center rack.

Place balls 2 inches apart. Sprinkle with flake salt

Bake 10 minutes


David Leite's NYTimes Chocolate Chip Cookies
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from https://leitesculinaria.com/9951/recipes-perfect-chocolate-chip-cookies.html

Sift together:
  2 cups minus 2 tbsp cake flour
  1 2/3 cups bread flour
  1 1/4 tsp soda
  1 1/2 tsp baking powder
  1 1/2 kosher salt

Cream together until very light:
  2 1/2 sticks unsalted butter, room temp
  1 1/4 cups light brown sugar
  1 cup + 2 tbsp sugar

Add, one at a time
  2 large eggs

Stir in
  2 tsp vanilla

Add dry ingredients and mix until just combined

Incorporate, without breaking
  1 1/4 pounds bittersweet chocolate discs, >= 60% cacao

Cover tightly, refrigerate for 36-72 hours

Form 3.5oz (generous golf-sized) balls onto cookie sheet

Sprinkle lightly with
  Sea salt

Bake 350F for 18-20 minutes