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I like to use a higher ratio of brown sugar and butter, and anybody who wants to take my soft chewy cookies from me can fight me.
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I was going to say, the butter one looks correct to me.
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And the sugar one looks like a Subway cookie
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Otis Spunkmeyer is the brand. We use the same cookies at my job. The secret is to let them sit for about 20-30 minutes after pulling the dough from the freezer(it's pre-shaped discs), and only bake them for 10-12 minutes at 350 fahrenheit instead of the recommended 15-16.
EDIT: And to anyone who loves those mini chocolate chip cookies some bakeries carry, Hope's Country Fresh Cookies. Same thing, let 'em thaw a little and underbake for a soft, chewy cookie.
EDIT: EDIT: Sorry, I'm bored as fuck at work, and realized I can share another trade secret. Got some of these cookies getting near sell-by? They've firmed up. Get yourself a jar of buttercreme icing, and an icing bag. Load the bag up, cut a decent sized point out of the tip, and make sandwich cookies. Fuckin' bomb, buttercreme works best as the filling.
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The America Test Kitchen agrees with you.
Their book goes into extensive detail as to why better and dark brown sugar are important to the recipe.
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