Incorporating less butter and brown sugar into the batter yields cookies that are thicker and fluffier than other chocolate chip cookies, with just as many chips—and just as much appeal.

　　

Ingredients

makes 3 dozen

　　2 1/4 cups all-purpose flour

　　1/2 teaspoon baking soda

　　14 tablespoons (1 3/4 sticks) unsalted butter, room temperature

　　3/4 cup granulated sugar

　　1/4 cup packed light brown sugar

　　1 teaspoon coarse salt

　　2 teaspoons pure vanilla extract

　　2 large eggs

　　2 cups semisweet or milk chocolate chips, or a combination of both (12 ounces)

　　

Step 1

Preheat oven to 350°F. Whisk together flour and baking soda in a bowl.

　　

Step 2

Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until combined, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.

　　

Step 3

Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until centers are set and edges are golden, 10 to 12 minutes, rotating sheets halfway through. Let cool on baking sheets 2 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

　　Martha Stewart's Cookies