There are few desserts that I can think of that cause as much debate as the proper texture for a chocolate chip cookie. Some like them chewy, others like them crunchy while there’s another camp that prefers a more cake-like texture. I’ve always been on the fence, loving the crisp caramelized snap of a good
170gramscultured unsalted butter12 tablespoons at room temperature
Move the oven rack to the middle position and preheat to 325 F (160 C) degrees.
Cream the butter and 2 kinds of sugar together until light and fluffy. Add the eggs one at a time and mix till combined after each addition. Add the vanilla, cinnamon and cayenne pepper, mixing until combined.
In a separate bowl, whisk the flour, baking powder and salt together. Add it to the butter mixture and mix until just combined. Add the chocolate chips and stir in by hand.
Scoop roughly 1/4 cup of batter for each cookie onto a baking sheet (it's okay if the balls are jagged) leaving enough room for them to spread. Bake 1 sheet at a time for about 12-15 minutes each or until the edges are set, but the middle is still soft. You may need to experiment with your oven to figure out the perfect cooking time. As these cookies bake, they go from chewy to cakey to crisp, so you can change their characteristic by the amount of time you bake them for.
To get the chewy center, allow them to cool on the pan (not on a rack).