One of the secrets I discovered to baking the perfect cookie is to allow the dough to sit in the refrigerator for 24 hours before baking. Egg whites are a very thick protein, and by allowing the dough to rest, the egg becomes completely absorbed into the sugar, butter, and vanilla, creating a richer flavor and a moister cookie.
I use equal parts of white and brown sugar, which delivers the softness I desire with just a little crunch. I also found using a mixture of chocolate chips gives a delicious depth of flavor.
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