Scharffen Berger Shmarffen Berger

I'd like to think Sally and I agree on most everything.  We both love to bake.  We both love our kitchen (when it's clean, of course).  We both love chocolate, but who doesn't?  Sally and I agree on all the important things... except chocolate chip cookies.  Now, I know, everyone and their mother has "the best chocolate chip cookie recipe" and they're all just a little bit different.  The problem lies in determining what the best chocolate chip cookie is: soft, crunchy, crispy, chewy, tons of chocolate chips, only a few chocolate chips, chocolate chunks, chocolate disks, and don't even get me started on the question of nuts.  It's a matter of preference.  So here is one of Sally's favorite recipes, the famous Scharffen Berger Chocolate Chip Cookie.

Personally, I think these cookies are a bit kooky. The edges are really crispy, but the middle is really cake-like.  Never mind how that happens (Sally's the one with the chemistry degree, remember?), I just find it all a bit odd.  A cookie with bipolar disease? Who would have thought?

Scharffen Berger's Chocolate Chip Cookies
found here
Ingredients
 2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt*
12 tablespoons (1-1/2 ssticks) unsalted butter, softened
1 cup packed light or dark brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1-1/4 cup semisweet chocolate chunks (approximately 8 ounces)
Directions
1. Preheat to 350 degrees F. Line two large baking sheets with parchment paper.
2. Sift the flour, baking soda, and salt into a medium bowl. Set aside.
3. Cream the butter, brown sugar and granulated sugar until well blended.
4. Beat the eggs and vanilla in a small bowl. Add to the butter mixture and blend well.
5. Add the flour mixture and beat until just mixed; scrape down the bowl. Add the chocolate and optional nuts and mix until incorporated into the dough.
6. Drop rounded tablespoons of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake until the cookies are golden brown but the centers seem slightly underdone, about 13 minutes. Do not overbake or the cookies will be crisp throughout instead of chewy. Cool for a few minutes on the baking sheets, then transfer to wire cooling racks to cool completely. The cookies will crinkle as they cool. 
*I thought this was way too much and would recommend adding only 1/2 t. salt