I was really happy with this recipe - it definitely rivals "the only chocolate chip cookie I will ever need to know how to make for the rest of my life" and does not need to be rested overnight so is a lot easier. Pull these out of the oven as soon as the edges start to get slightly brown and you'll get the perfect soft cookie with chewy edges.
You will need:
170g melted unsalted butter
200g soft light brown sugar (or dark)
100g caster sugar
250g plain flour
1 tsp vanilla extract
1 egg + 1 egg yolk
1/2 tsp salt
300g mix of chocolate or peanut butter chips
Preheat the oven to 170C. Mix the melted butter, brown sugar and caster sugar. Add the vanilla and eggs, and then the flour and salt until just mixed. Lastly add the chocolate / peanut butter chips. Drop a spoonful on a baking tray and do not flatten the mixture. Cook for approx 15 minutes - it's really important not to overcook these or the edges will become crunchy. Remove from the oven as soon as the edges begin to turn brown. Leave on the tray for 1-2 minutes then transfer to a cooling rack.