Soft and Chewy Chocolate Chip Cookies

Photo by Amber W.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Adapted from marthastewart.com

Ingredients

  • 2 1/4

    cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1/2 cup granulated sugar

  • 1 cup packed light-brown sugar

  • 1 teaspoon salt

  • 2 teaspoons pure vanilla extract

  • 2 large eggs

  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

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.  In this step: How to Measure Flour  Step 2 Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.  Step 3 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.

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