Cakey Chocolate Chip Cookies from Martha Stewart Cookies
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet or milk chocolate chips, or a combination of both (I used mini chocolate chips, only 1 cup instead of 2)
1. Preheat oven to 350 degrees. Whisk together flour and baking soda in a bowl.
2. Put butter and both sugars on the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until combined, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.
3. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until centers are set and edges are golden, 10 to 12 minutes, rotating sheets halfway through. Let cool on baking sheets 2 minutes. I let the cookies about 5 minutes on the baking sheets. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
Makes 3 dozen cookies