Chocolate Chip Cookies

Sometimes simple is better. I will admit that given the vast amount of recipes, baking publications, and food blogger inspiration that exists, I sometimes have mini anxiety attacks over what to bake next. So many delicious things that I want to try! So this time I opted for simple. A simple chocolate chip cookie. No frills, no expensive chunks of high-quality chocolate, no nuts, nothing but a classic.

Soft and Chewy Chocolate Chip Cookies
Recipe source: Martha Stewart’s Cookies
Print Recipe

2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter at room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons vanilla extract
2 large eggs
2 cups semisweet or milk chocolate chips (I used a mix of both)

1. Preheat oven to 350F.
2. Whisk together flour and baking soda in a bowl. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended. Mix in flour mixture. Stir in chocolate chips.
3. Drop heading tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges turn golden brown but centers are still soft, 10-12 minutes. Let cool on sheets on wire racks for 2 minutes, then transfer cookies to wire racks and let cool completely. Cookies can be stored between layers of parchment in airtight containers at room temperature for up to 1 week.