Below is the video with some more cool facts:
Here are some tips on how to get that cookie the way you want it:
More flavor: If you chill the dough for a minimum of 24 hours before you bake, it will deepen all the flavors.
Crispy with a soft center: You need to use 1/4 teaspoon of baking soda and 1/4 teaspoon of baking powder.
Thick (and less crispy): You want the butter to solidify so that it won’t spread as much when baking. In order to make that happen, before you bake, you need to freeze the batter for a half-hour to an hour.
Butterscotch flavored: Pack tightly a 3/4 cup of light brown sugar. Use this instead of a combination of granulated sugar and light brown sugar.
Just like store-bought: According to Arias, if you replace butter with shortening then you’ll get a better texture but at the expense of flavor. A trade-off would be to use half shortening and half butter.
Ooey-gooey: Adding more flour will make it have this effect. We suggest using two cups more flour.
Cakey: Using baking soda makes the cookies puff up according to Nyberg. Due to the release of carbon dioxide as the baking soda is heated, the cakey effect takes place.
Uniformity: If you want the cookies to look very similar, almost like you took them out of the chips ahoy box, then add one ounce granulated sugar and one ounce corn syrup.
Chewy: Instead of using regular flour, replace it with bread flour.
A nice tan: If you want the top of the cookies to have a nice brown color, often referred to as “caramelization”, then you need the oven to be set above 356 degrees. Try 360 degrees and see what you get.