I think this recipe (my recipe) turned out the best for the type of cookie crispness and crumbs that I like the best.
1 stick (1/4 lb) soft butter
2/3 C sugar
1/2 C light brown sugar
1 tsp vanilla paste
1-1/2 C Flour
1-1/2 tsp baking powder
1/4 tsp salt
1/2 C+ Guittard Real Milk Chocolate Chips
Preheat oven to 350'F
On 2 baking sheets , place Silpats.
Shift Flour, baking powder and salt 4 times and set aside.
Beat butter till fluffy and pale with sugars. Add vanilla paste. Add egg and beat well.
Add flour mixture and Chips. If you like more chips than 1/2 Cup, please don't be shy and add some more. Mix well just enough so there is no signs of unmixed flour showing in the batter (as it usually is the case when chocolate chip and flour are mixed in together instead of mixing the flour first, then, mix in the chips. But the idea here is mix less to avoid gluten development.)
Use any size cookie scoop of your desire choice - 1 TB or 2 TB size and place on Silpat to bake. Bake for 8 min >> when you see 1 to 2 mm of sign of brown edge, the cookie is done. *Depending on individual oven power. I noticed on the regular Silpat, it bakes in 8 min. In Martha Stewart's baking pad, it took 10 min to brown. I am not sure why the difference, except the Silpat is brownish tan colored pad and the Martha Stewart's baking pad is light parsley green.
Do not bake to wait for the top of the cookies to brown << that's over baked - for this particular recipe I created.
Remove from the oven and cool 2 - 3 minutes before transferring to the cooling rack.
*The idea is to let the butter and sugar to solidify so the cookies would hold its form or your cookies would crack/crumble.
Tip: Take out of the oven as soon as you see 2 mm of brownings at the edge <<< but this depends all on your oven size, manufacturer, and heating BTU. (My oven is extra large GE gas oven.)