If desired, use a small ice-cream scoop for uniform-size cookies. To make a cookie tart, press 3 cups of this dough into a buttered and sugared 9-inch round tart pan with a removable bottom or a 9-inch pie tin lined with buttered, sugared parchment. Bake at 325°F until the edges are golden and the center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from the pan. (Bake the remaining dough as cookies at 350°F for 8 to 10 minutes.)

　　

Ingredients

Makes about 36

　　2 1/4 cups all-purpose flour

　　1/2 teaspoon baking soda

　　1 cup (2 sticks) unsalted butter, room temperature

　　1/2 cup granulated sugar

　　1 cup packed light-brown sugar

　　1 teaspoon salt

　　2 teaspoons pure vanilla extract

　　2 large eggs

　　2 cups semisweet and/or milk chocolate chips (about 12 ounces)

　　

Step 1

Preheat the oven to 350°F. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well combined, about 1 minute. Add the flour mixture; mix until just combined. Stir in the chocolate chips by hand.

　　

Step 2

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

　　

Step 3

Bake until the cookies are golden around the edges but still soft in the center, 8 to 10 minutes. Remove from the oven, and let cool on the baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store the cookies in an airtight container at room temperature up to 1 week.

　　

Add-Ins

Step 4

Create variations on chocolate chip cookies with the following ingredients. Use one or two—or several.

　　

Nuts

Step 5

Add 1 cup coarsely chopped nuts—walnuts, pecans, macadamias—with the chips.

　　

Espresso

Step 6

Add 2 tablespoons instant espresso powder to the dry ingredients; replace 1 cup flour with unsweetened cocoa powder for a mocha flavor.

　　

Shredded Coconut

Step 7

Stir in 1 1/2 cups shredded sweetened coconut with the chips.

　　

Cocoa

Step 8

Replace 1 cup flour with unsweetened cocoa powder to make double chocolate chip cookies.

　　

Dried Fruit

Step 9

Combine 1 cup chopped dried cherries or other dried fruit with the chips.

　　

Ginger

Step 10

Mix 1/2 cup finely chopped candied ginger or up to 1 teaspoon ground ginger into the dry ingredients.

　　

Candy Bits

Step 11

Substitute 1 cup chips with chopped chocolate candies, such as malt balls.

　　

Oatmeal

Step 12

For hearty cookies, stir in 1 1/2 cups old-fashioned rolled oats along with the chips.

　　

Peanut Butter

Step 13

To make a chocolate–peanut butter combo, reduce the butter to 3/4 cup, and mix in 1/2 cup smooth peanut butter with the butter and sugars.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.