Here's a link to a New York Times article about the perfect chocolate cookie. I made this recipe, but altered a couple things...
I used almost a quarter cup LESS white sugar than they called for.
I chopped my own Valrhona 71% dark chocolate.
I melted half of the butter and didn't whip it as much. I think fluffing it (in the baking sense) makes cookies more "cake-like" so I compromised.
And presto, the perfect chocolate chip cookie. Time to go running now.
Go make yourself a bite,