Soft and Chewy Chocolate Chip Cookies

I used to dislike Martha Stewart. I thought to myself "Nobody can know how to do so much." Well, I think I was wrong. She really can do all the things she says she does, and for that I have to admire her. Anyone that can throw a gourmet party for 200, grow and can their own fruits and vegetables, measure and make drapes for the house, make crafts with the kids, and decorate elaborate cakes can't be all bad. Although I don't read her magazine or watch her show, I occasionally catch snippets of her show while waiting for something else, and am always amazed at the breadth of her knowledge. Recently I ran across her recipe for soft and chewy chocoalate chip cookies, and since that's the way I like them, I kept it and tried them. They are delicious. Add them to your cookie recipe collection.

Soft and Chewy Chocolate Chip Cookies from Martha Stewart

2 1/4 cups all purpose flour

1/2 teaspoon baking soda

1 cup 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 semisweet or milk chocolate chips

Preheat oven to 350 degrees. In a asmall 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 until light and fluffy. Reduce speed to low, add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixutre, mix until just combined. Stir in the chocolate chips.

Drop heaping tablesppon size balls of dough about 2 inces apart on baking sheets line with parchment paper.

Bake until cookies are golden aroud the edges, but still soft in the center, 8-10 minutes. Remove from oven, let cool on baking sheet 1 to 2 minutes. Transfer to wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.