Food Network Crispy Cakey Chocolate Chip Cookies

This recipe is from my latest copy of the Food Network magazine. They had a whole section on chocolate chip cookie recipes.  I'm a sucker for new chocolate chip cookie recipes - even though they kind of all start looking the same after awhile.  They had the following choices - cripy, chewy, cakey or crispy cakey, which is what I chose.  I followed the recipe exactly and even though they were good, my cookies are by no means "cakey".  The photo they show on their website or in the magazine looks a lot thicker.  This is not my favorite chocolate chip cookie recipe but I do like them.  I was hesitant about setting my oven at 425 degrees for cookies - it seemed so high! - but I followed the instructions and that temperature was fine.  So yeah, these aren't terribly pretty or exciting but here they are!  This is such a new recipe for Food Network, they do not even have any reviews posted about them as of yet. 

Crispy-Cakey Chocolate Chip Cookies
Food Network
2 1/4 cups all-purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 sticks unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Whisk the flour, salt and baking soda in a large bowl.

Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.