Makes about 3 dozen cookies
Time: 40 minutes prep, 20 minutes cooking
2 ¼ cups all-purpose flour
½ teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
½ cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)
1. Preheat oven to 350°F with racks in the upper and lower third positions. Line baking sheets with parchment paper.
2. In a small bowl, whisk together flour and baking soda; set aside.
3. In the bowl of your Martha Stewart 5.3qt Stand Mixer fitted with the beater attachment, beat butter and both sugars on medium high speed (6 to 8) until light and fluffy, about 3 minutes.
4. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low (2 to 4). Gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
5. Using a tablespoon measure or a small ice-cream scoop, drop heaping portions of dough about 2 inches apart onto prepared baking sheets. 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 cookies to a wire rack and let cool completely.
