Soft and Chewy Chocolate Chip Cookie

This is a recipe from Martha Stewart.

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

Yields about 2-3 dozen cookies.

Steps:

1. Preheat oven to 350 degrees. 

2. In a small bowl, whisk together the flour and baking soda; set aside. 

3. 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.

4. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

5. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. 

6. 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.

Storage of Frozen Dough:

Roll the dough into a round stick. Wrap in parchment paper. Twist the ends and use cotton thread to tie them. Put in freezer. It can be kept for up to 6 months. Or you can store dough in portioned balls.