2 1/4 cups all-purpose flour;
1/2 teaspoon baking soda;
1 cup (2 sticks) unsalted butter, softened;
1/2 cup granulated sugar;
1 cup light-brown sugar;
1 teaspoon coarse salt;
2 teaspoons pure vanilla extract;
2 large eggs;
2 cups semi-sweet or milk chocolate chips (or a combination of both)
1. Preheat oven to 350 degrees. Whisk together flour and baking soda; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.
2. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies rotating sheets halfway through until edges turn golden but the centers are still soft, 10 to 12 minutes. Let cool on sheets on wire racks for 2 minutes. Transfer cookies to wire racks let cool completely. Cookies can be stored between layers of parchment in an airtight container at room temperature for up to one week.
A favourite cookie from our Cookie and Wine Class.
Adapted from MarthaStewart.com