Martha Stewart recipe. The cookies are soft and chewy, which is quite delicious. If you bake the cookies for longer (as my husband requested for some of them) they will be harder and crunchier, but still delicious. I prefer somewhere in between Martha's recommendation and my husband's preference, so I am suggesting about 15 minutes so they are chewy but don't taste undercooked. I used chopped up chocolate chunk for the cookies, rather than chocolate chips, and it gave them a nice texture. This recipe makes quite a few cookies - about 36 in total, which was perfect for the occasion that I was making them for. Another important note - using the mixture of brown sugar and granulated sugar is important for getting the texture and chewiness of the cookies just right, so don't substitute here. I also found that using an extra egg helped me get the cookies just right.
Chocolate Chip Cookies
2 1/4 cups of all-purpose flour
1/2 tsp baking soda
2 sticks of unsalted butter at room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1/2 tsp salt
2 tsp vanilla
3 large eggs
2 cups of chocolate chunk (chopped)
Preheat the oven to 350. In a small bow, whisk together the dry ingredients. In a mixer with the paddle attachment, beat the butter and sugars until light and fluffy. Reduce the speed to low and add the salt, vanilla and eggs. Beat until mixed well, about one minute. Add the flour mixture until just combined. Stir in the chocolate chunks.