Crisp and Chewy Chocolate Chip Cookies

Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft in the middle, slightly crunchy at the edges, and extra-big.

  • Yield: Makes 20
Crisp and Chewy Chocolate Chip Cookies

Source: Martha Stewart Living, April 2010

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 sticks unsalted butter, softened
  • 1 1/4 cups packed dark-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups semisweet chocolate chips

Directions

  1. Sift together flour, salt, baking powder, and baking soda.

  2. Preheat oven to 350 degrees. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Mix in chocolate chips.

  3. Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.

Cook's Notes

Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days.

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