In my experience, in the US, especially the larger cookies are often kind of soft. I think chocolate chip cookies should always be crispy, which is why this is my favourite recipe.
142 g flour + a pinch of salt
102 g butter
160 g white muscovado sugar (a.k.a. bastard sugar)
80 g nuts (walnuts/hazelnuts/macademia/pine nuts or a combination; you can do whatever you like, go nuts!)
160 g chocolate chips (milk or dark)
Knead together the flour, butter, egg and sugar, and then add the chopped nuts and chocolate chips. Bake at 200 degrees Celsius for about 13 minutes. Keep an eye on these babies, because the baking process can go really fast, depending on the temperature of the dough and thickness of the cookies.
And here’s a few tips: If you like some extra sweet & crunchy bits, replace part of the chocolate chips with white chocolate chips. And if you’re a bit of a neat freak, and you want your cookies perfectly round and evenly sized, you can bake them in a muffin pan.