The perfect cookie is thick, crunchy on the outside, soft on the inside and studded with generous chocolate chips. Déborah Dupont-Daguet, author of the book The cookie of our dreams, gives us the techniques to get the perfect texture.
For a soft cookie, use white sugar, brown sugar or brown sugar: Both will react differently to cooking. For an American style cookie, pay particular attention to the weight: “Everything is excessive in this cookie.”