Martha Stewart Living
Makes about 3 dozen
2 1/4 cups flour
1/2 teaspoon baking soda
1 cup unsalt butter room temp.
1/2 cup sugar
1 cup packed light brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 lg. eggs
12 ounces semisweet or milk chocolate
If desired, use a small ice-cream scoop for uniform-size cookies. To make a cookie tart, press three cups of this dough into a buttered arid sugared nine-inch round tart pan with a removable bottom or a nine-inch pie tin lined with buttered, sugared parchment. Bake at 325° until edges are golden and center is almost set, 40-45 minutes. Let cool at least 20minutes, and remove from pan.
SOFT AND CHEWY
Preheat oven to 350°. 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.
THIN AND CRISP
Follow the recipe for Soft and Chewy Cookies, increasing the amount of butter to 1 1/4 cups and the quantity of granulated sugar to 1 1/4 cups, and decreasing the amount of light-brown sugar to 3/4 cup. Add 1/4 cup water to the recipe with the other wet ingredients. Bake until cookies are golden brown, 12-15 minutes.
CAKEY
Follow the recipe for Soft and Chewy Cookies, decreasing the quantity of unsalted butter to 3/4 cup; increase granulated sugar to 3/4 cup, and use only 1/4 cup light brown sugar. Bake until cookies are golden around the edges and set in the center, 10-12 minutes.
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