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Martha Stewart's Chocolate Chip Cookies

Makes 2 dozen

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg, room temperature
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (12-ounce) bag semisweet chocolate chips

Heat oven to 375 degrees. Line several baking sheets with parchment paper and set aside.

Combine the butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, and beat until light and fluffy. Add the vanilla, and mix to combine. Add the egg, and continue beating until well combined.

In a medium bowl, whisk together the flour, baking soda and salt. Slowly add the dry ingredients to the butter mixture. Mix on low speed until just combined. Stir in the chocolate chips.

Scoop out 2 tablespoons of dough and place on a prepared baking sheet. Repeat with the remaining dough, placing scoops 3 inches apart. Bake for 16 to 18 minutes, or until just brown around the edges, rotating the pans between the oven shelves halfway through baking. Remove from the oven, and let cool slightly before removing the cookies from the baking sheets. Store in an airtight container at room temperature for up to 1 week.

(From “ Favorite Comfort Food: The Best of Martha Stewart ,” Clarkson Potter/Publishers.)

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