I love eating chocolate chip cookies just these gourmet cookies delivered for my friend.

So I want to share with you two of my favorite chocolate chip cookie recipes. The first one produces thick gooey chocolate morsels while the bottom recipe results are thinner and crispy.

David Lebovitz: The Great Chocolate Chip Cookie
Source: The Great Book of Chocolate
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped

Adjust the oven rack to the top 1/3 of the oven and preheat to 300F. Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on each of the baking sheets. Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack. Store at room temperature in an airtight container for up to 3 days.
Make about 20 cookies.

The River Cottage Chocolate Chip Cookies:
Source: The River Cottage Family Cookbook
3 1/2 ounces dark chocolate
1/2 cup unsalted butter
1/2 cup sugar
1/3 cup brown sugar
1 egg
2 tsp vanilla
1 cup flour, all-purpose or white pastry
1/2 tsp baking powder
a pinch of salt

Preheat the oven to 375. Line each baking sheet with a piece of parchment paper. Chop the chocolate into little chunks and set aside.

Heat the butter in a small saucepan on low until it has just melted. Meanwhile, add the sugars to a mixing bowl. Pour melted butter on top of the sugar and beat with a wooden spoon. Add the egg and vanilla; beat until well blended.

Sift the flour, powder and salt into the mixing bowl. Add the chopped chocolate.

Scoop by heaping tablespoonfuls on to the baking sheets two inches apart. (These cookies really spread out.) Bake for 8-10 minutes, until the cookies are just turning golden brown. Let sit on the baking sheets for a couple of minutes, then carefully transfer to a wire rack to cool.
Makes about 12 cookies

Alternatives:
I usually only have semi-sweet chocolate chips on hand instead of the 3 1/2 ounces dark chocolate.