My go to recipe for chocolate chip cookies comes from Martha Stewart. The cookies are chewy and moist and the recipe makes a big batch. I usually half the recipe unless I need them to feed a crowd. The recipe says it will make 3 dozen but usually get 4 dozen when I make the whole recipe.
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
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.
I like to add 1/2 to 1 cup of pecans to the recipe, I was sad when I looked in the fridge and found out we were out. Oh well I will just have to suffer through these ones;)