Foolproof Crunchy Chocolate Chip Cookies (& How not to Ruin it)

As a first, of many to come, cookies recipe I thought I'd go with most famous, Chocolate chip cookies.
When it comes to baking cookies, knowing your oven is critical. In addition, sticking to the essential points regarding precise measurements of the key ingredients, and baking techniques will make the difference between a professional result, and an amateur one.

Ingredients (15-20 medium sized cookies):

• 100-200g Chocolate chips (I used 100g)
• Wet Bowl:
• 200g Butter
• 1/2 cup White Sugar
• 1/2 cup Brown Sugar
• 1tsp Vanilla Extract
• 2 medium Fresh Eggs
• Dry Bowl:
• 1 cup Flour
• 1tsp Salt
• 1tsp Baking Powder

Instructions:

1. Pre-heat your oven to 180-190 degrees Celsius
2. In the "Wet bowl", mix the Butter and the two Sugars
3. Add the Vanilla and Eggs, and mix well
4. Switch to Spatula, since you don't want to over mix the flour
5. Mix the "Dry bowl" ingredients well, separately (flour, salt and baking powder)
6. Gradually add it to the "Wet bowl", and mix well
7. Halfway through mixing, add the Chocolate chips
8. Keep mixing until everything becomes together
9. Roll into Balls of desired size (2cm in diameter for smaller cookies)
10. Organize the balls on a baking sheet, and separate them by at least 4-5 cm, since they will spread
11. Bake on the same temperature for 20-25 minutes, until the start getting a golden color on top (turn the baking pan after 10-12 minutes)
12. As soon as the cookies are out, Lay them over a Cookie Rack, or any other mesh-like structure that lets air circulate around them (this is important to get the crunch)
13. let them cool completely, and store in an air-tight container

Tips & Tricks, How Not to Ruin your Cookies:

• Make sure your butter is at room temperature (to be soft), otherwise, put in the microwave, until it just starts to melt (feel it, it should be soft, yet still holding shape)
• Make sure your oven temperature is correct, and not higher, and the heat is from both directions
• In case you have a Gas oven (heat only from the bottom), use lower temperature, or as soon as the bottom is cooked, transfer to a cookie rack, and put that in the oven! (to enable more heat circulation)
• When rolling the balls, use a drop of vegetable oil on your hands, to prevent sticking
• Using an ice-scream scoop is fine too
• For Flatter more spread cookies (unlike mine), use half the Baking powder and 1/4 cup more flour, then press down the ball, as it helps spread it better
• If you want your cookies slightly more mushy than crunchy, store them in a box when they are still warm, but not hot (the trapped moisture will do the job)
• and finally, if you want the more industrial look of your cookies, where the chocolate chips are popping out, which I think is very nice, add two-thirds of your chocolate chips to the recipe, and add the rest on top of the cookies (press them half-way in), AFTER you divide them into balls.