A sugar-and butter-rich batter is the foundation for these cookie-jar classics. Just baked, they make a perfect snack on a chilly winter night—or any time.

　　

Ingredients

makes about 3 dozen

　　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 coarse salt

　　2 teaspoons pure vanilla extract

　　2 large eggs

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

　　

Step 1

Preheat oven to 350°F. Whisk together flour and baking soda in a bowl. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.

　　

Step 2

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

　　Martha Stewart's Cookies