Chocolate Chip Cookies

This is a recipe for chewy chocolate chip cookies specifically. It makes some 10-20 large cookies.

Flour (400 grams)
Butter (225 grams, room temperature/soft)
White Sugar (200 grams)
Brown Sugar (210 grams)
2 Eggs
2 Teaspoons of Vanilla Extract OR 16g Vanilla Sugar
1 Teaspoon Baking Soda
2 Teaspooons Hot Water
Salt. Lots. (I taste-test the dough, usually end up using around 5 teaspoons I think. Rule of thumb: if you think that's enough salt, no it isn't)
Chocolate (To taste, usually around 120 grams for me)

Beat butter, vanilla, and both types of sugar together until as smooth as possible.
Mix eggs through batter one by one. Only add the second after the first is incorporated.
In a seperate, small bowl, mix the baking soda and water.
Add the baking soda/water slurry and a teaspoon of salt to the batter, mix.
Add flour and mix. I usually do this with a (wooden) spoon rather than a whisk.
Preheat the oven to 170 °C, let the dough sit in the fridge.
Cut the chocolate into chips, size up to personal preference. If you have pre-made chocolate chips, you can skip this step, and simply wait for the oven to preheat.
Add chocolate chips to batter, mix.
Spoon batter onto the baking tray (which you have covered with a baking sheet, please). You can make them however big you want, but I usually do a tablespoon or max. 2 tablespoons of dough per cookie. If you make big ones, it might be a good idea to flatten the ball a little. Otherwise, this isn't necessary.
Bake in a preheated oven at 170 °C for 10-12 minutes or until the edges are browned and they don't look raw.
Let cool until they're not too floppy to handle anymore, enjoy.

I like my cookies salty and think it makes them taste way better. However, you can of course simply use the sensible 1 or 2 teaspoons of salt.
The important parts of this recipe are the sugar/butter/flour/eggs ratio, as well as the amount of baking soda slurry. Everything else is fully adjustable.
Dough can be both stored in the fridge for a few days or frozen for however long you dare.
Ovens are fickle beasts and your will probably behave differently than mine. You may have to bake longer, shorter, hotter, or colder.
If you want crunchier cookies, you can simply bake these for 15 minutes instead.