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Chocolate Chip Cookies (soft and chewy)

Ingredients: 1 96/553 Pound(s) all purpose flour 869/10000 Ounce(s) baking soda 16 Tablespoon(s) butter; room temp 4 43/249 Ounce(s) sugar 48 Teaspoon(s) brown sugar; packed 4/23 Ounce(s) salt 2 Teaspoon(s) vanilla 2 eggs 2 Cup(s) chocolate chips Directions: Preheat oven to 350F . In a small bowl, whisk together flour and baking soda; set aside. In a bowl of an electric mixer fitted with the paddle, combine the butter and sugars; beat on medium speed until light and fluffly. 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 chocolate chips. Drop heaping tablespoon size balls of dough about 2 inches apart on baking sheet lined with parchement paper. Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes. Remove from oven, and let cool on baking sheet 1-2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week. Contributor: Martha Stewart Living
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