A nearly perfect recipe (IMHO) for Chocolate Chip Cookies

So I really like Chocolate Chip cookies. Specifically, homemade ones. Husband really likes a recipe his mom (my MiL) has perfected over the years. For me, it has too much shortening. Normally, I make her recipe with half butter and half butter flavored shortening to make it a pretty decent cookie. Yet, for some weird reason, this week I dug deeper and attempting to figure out the best way to make a cookie to my taste preferences. Using this pin, I configured my attempts at making the best cookie for my taste buds. I decided to add extra flour, use both leaveners, and refrigerate the dough for 24 hours.

My somewhat perfected Chocolate Chip Cookie Recipe

Ingredients:

1 cup plus 2 tablespoons (5 ounces or 142 grams) all-purpose flour (Instead 2 cups)
1/2 teaspoon baking soda (Instead 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.)
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 cup semi sweet chocolate chips

directions:

Preheat oven to 350°F. Line baking sheets with nonstick baking mats or parchment paper.

In a medium bowl combine the flour, baking soda, and salt.

In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips. (OPTIONAL: Refrigerate dough for 24 hours) Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.

Bake for 9 to 11 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

After making them, I think that I will be adding only 1/2 a cup extra of flour. This batch didn't spread at all which Husband didn't seem to like as much.