The Perfect Chocolate Chip Cookie

I have baked a lot of chocolate chip cookies - soft, thick, chewy, thin... I reached a point that I didn't want "just a cookie", I wanted "the cookie". Then a few weeks ago someone brought cookies to the office. I absolutely loved them. They had a salty bite and melted in my mouth. I got the recipe and modified a little. This is my favorite cookie ever.

The Puffy (adapted from Alton Brown - Good Eats)

1 cup butter
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.

Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.

With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 12 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.