Need a go-to recipe for Chocolate Chip Cookies? Try my favorite from the Martha Stewart!
2 1/4 CUP all-purpose flour
½ TSP baking soda
1 CUP (2 sticks) unsalted butter, room temperature
½ CUP granulated sugar
1 CUP packed light-brown sugar
1 TSP salt
2 TSP pure vanilla extract
2 large eggs
2 CUPS (about 12 ounces) semisweet and/or milk chocolate chips
Preheat oven to 350 degrees.
In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Yield: Makes about 3 dozen
