That's The Cookbook Chronicles' Chocolate Chip Cookie for you :) Indeed a perfect cookie created by Lorna!

To be honest, I've never made a cookie with the cookie dough looking promising. I'd think that the combination of various sugar played an important role in producing such a wonderful result and giving the nice brown surface! The cookie is soft, chewy and really crisp on the edges.

This is a very good recipe and I particularly like the little sprinkle of salt over the cookies before baking! Although I'm not really a sweet-and-chewy cookie kinda person, (I prefer those bland biscuits like Petit Beurre!) this chocolate chip cookie sure made my day.

Furthermore there's just this craze over Subway Cookies in Singapore LOL. I honestly think these are even better so I'll be sharing them with my aunty and cousin later! :D

If you don't have dark brown sugar, you can make them using 1 cup granulated sugar + 1/4 cup molasses.

The only chewy cookie recipe you'll ever need. I bet with you on my spatula! (:

{It's my second post using my new Macro lens. I'm still trying to get used to it =\ I don't know is it the change of lens or the sunlight, my pictures are pretty 'orange-y' today T_T}

The Cookbook Chronicles' Perfect Chocolate Chip Cookie
from here
makes 34-36 3″ cookies

2 1/2 sticks unsalted butter, at room temp.
1/4 cup granulated sugar1/2 cup demerara sugar (light brown sugar is fine too)
1 3/4 cup packed, dark brown sugar
2 large eggs
2 1/2 tsp vanilla extract
1 3/4 cups flour
1 cup + 1 tbsp bread flour
1 tsp baking soda
1/4 tsp baking powder
1 1/2 kosher salt (not table salt) + fleur de sel / vanilla salt for sprinkling over cookie dough 
18 oz. 70% bittersweet chocolate, coarsely chopped

Preheat the oven to 350 degrees. In a large bowl, cream together the butter and sugars on medium speed until fluffy, about 2 minutes. Add the eggs one at a time, and beat well after each addition.

Add the vanilla extract, the flours, the baking soda,  baking powder, and salt. On low speed, beat the mixture until the dry ingredients are well-incorporated, about 1 minute. Stir in the chopped chocolate.

Line a baking sheet with parchment paper, or a Silpat. Scoop a heaping tablespoon of dough and roll it until it forms a sphere between your palms. Place the dough on the baking sheet (8 cookies per sheet), giving them room to spread. Dust the tops of each ball of dough with a little demerara sugar, and a tiny bit of fleur de sel or vanilla salt.

Bake in a 350 degree oven on the middle rack for 12-13 minutes.  (Do not bake these on the bottom rack in the oven–the high proportion of brown sugar will cause the bottoms to darken too much.) At this time, the cookies should have taken on a golden brown color all around the edge, but still look very soft in the center–like hot cookie dough. Remove the tray from the oven, and allow the cookies to cool directly on the tray for 10 minutes before eating.