I am getting to the point again when life it just so hectic, I can’t see beyond the next hour.  I almost didn’t post tonight, but I remembered these cookies, and I actually smiled. 

Chocolate chip cookies to me are like banana bread.  They are a staple – everyone makes them – and everyone has their own favorite recipe or version.  There was a period of time when I would use cake flour instead of all-purpose flour, or I would add an extra egg white to make them a little more chewy, or I would hand cut the chocolate for the chips – all different variations looking for that perfect one.  What I realized is at the end of the day, they are all great – whatever recipe I used, they all turned out wonderful.

I was planning to bring this to a friend’s house – but there were 12 of us, and as I explained in the post, I didn’t have enough peaches to make a full recipe.  So, at the last-minute I took out my trusty Martha Stewart Cookie Book, and decided to make a batch.  They were incredible.  So buttery and soft – jut like the title.  With two sticks of butter, what else can you expect?  If you are looking to make someone happy today – make them a batch of these – I promise it will put a smile on their face.

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

Preparation

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.

Makes about 3 dozen.

For a printer-friendly version of this recipe, please click here:  Soft and Chewy Chocolate Chip Cookies