Following is my go-to recipe for the most decadent chocolate chip cookies. I've taken them to parties and picnics, and people have asked whether they're bakery-made. They have the perfect proportion of chewy and crispy (chewy in the middle and crisp along the edge), and are highly addictive to the sweet tooth. The recipe is adapted from the Martha Stewart Cookbook, and is, supposedly, her daughter Alexis' favorite. I increased the chocolate chips to a full 2 cups, versus her original 1-1/2 cups.
I've made them using large (approximately 1/4 cup) and small cookie scoops (approximately 2 tablespoon-size), and have been successful with both. The large size would be fun for parties, or for packaging and selling at a bake sale. Not that I've ever had a bake sale, but I think they'd be just the perfect size.
Lexi's Favorite Chocolate Chip Cookies (adapted)
3-1/2 c. all-purpose flour
1-1/2 tsp. salt
2 tsp. baking soda
1 lb. butter, softened
3 c. brown sugar
1 c. sugar
4 large eggs
2 tsp. vanilla
2 c. chocolate chips
Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside (I use Silpat silicone liners instead).
In a large bowl, sift together the flour, salt, and baking soda; set aside.
In the bowl of a stand mixer, cream the butter until smooth. Add the sugars and beat until fluffy. Beat in eggs and vanilla until well blended.
Add flour mixture and beat on low speed until combined. Add the chocolate chips and blend until incorporated.
Drop 2-3 tablespoons of batter at a time onto baking sheets (or use desired size cookie scoop), about 2 inches apart. Bake until golden brown, approximately 8-12 minutes, rotating halfway through. Remove the cookies from the pan and cool on a cooling rack.
Makes approximately 30 cookies, if using 2-3 tablespoon portions. Makes approximately 20 cookies, if using large cookie scoop.
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