Soft and Chewy Chocolate Chip Cookies

Name: Soft and Chewy Chocolate Chip Cookies
Yield: Makes about 36
Ingredients: 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)

January 26, 2012

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.)

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