The Best Chewy Chocolate Chip Cookies

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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.

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.

 

 

 

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;)