I don't have Food Lab style process shots posted anywhere because this took me a decade of fussing over dozens of iterations, but I do have my current recipe here:
1 egg
2 white sugar
3 brown sugar
4 AP flour
e unsalted butter [2.72]
π chocolate chips [3.14]
1/2 tsp baking soda
3/4 tsp kosher salt
1 tsp vanilla extract*
- the preamble clearly calls out the FDA std ~50g large chicken egg as the nominal egg unit.
- the recipe targets home bakers with basic equipment and small batches.
I've converted the small volume measures into mass & egg-ratios in the past, but the numbers butt up against the tolerances of most home kitchen scales and results get dicey. I've also discovered that OXO scales use some some of smoothing function that allows you to load 20 grams of slowly ground salt at "0" grams if you do it slowly enough. That was a bad batch...