Martha Stewart's Crisp & Chewy Chocolate Chip Cookies

One cannot live by one cookie recipe alone.

Or that's what I think now, at least. I used to be on a very serious chocolate chip cookie recipe quest. It was my goal to find the recipe, the recipe that would trump all others and make my cookie jar the one that all the neighborhood kids wanted to dig into.

The Jacques Torres recipe I posted about at Gotta Little Space remains the best recipe I've tried to date; I've made it countless times and it's my go-to recipe for dependable chocolate chip cookies.

However! When I see other chocolate chip cookie recipes, I still glance at them and if I'm interested, I'll give them a try.

Such was the story of these cookies.

Overall, they're a basic chocolate chip cookie. They deliver as promised: crispy edges and chewy centers. Try them straight out of the freezer; in my opinion the flavor and texture improves after a bit of a chill.

Crisp & Chewy Chocolate Chip Cookies
Makes 20
Martha Stewart

2 3/4 cups flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups unsalted butter, softened
1 1/4 cups packed brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups chocolate chips

Sift together flour, salt, baking powder and baking soda. Preheat oven to 350F. Beat butter and sugars on medium high speed till light and fluffy, about 5 minutes.

Beat in eggs 1 at a time. Add vanilla. Reduce speed to low and add in flour mixture. Beat till combined, then mix in chocolate chips.

Drop 3 tablespoons worth of dough onto parchment lined baking sheets, spacing about 2 inches apart. Bake till golden around the edges but still soft in the middle, about 15 minutes.

Let cool on baking sheet 5 minutes then transfer to a rack to cool completely.

Martha Stewart's Crisp & Chewy Chocolate Chip Cookies