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1
Preheat the oven to 350F.
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2
In a small bowl, whisk together the flour and baking soda; set aside.
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3
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.
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4
Reduce speed to low; add the salt, vanilla, and eggs.
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5
Beat until well combined, about 1 minute.
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6
Add the flour mixture; mix until just combined.
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7
Stir in the chocolate chips by hand.
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8
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
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9
Bake until the cookies are golden around the edges but still soft in the center, 8 to 10 minutes.
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10
Remove from the oven, and let cool on the baking sheet 1 to 2 minutes.
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11
Transfer to a wire rack, and let cool completely.
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12
Store the cookies in an airtight container at room temperature up to 1 week.
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13
Create variations on chocolate chip cookies with the following ingredients.
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14
Use one or twoor several.
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15
Add 1 cup coarsely chopped nutswalnuts, pecans, macadamiaswith the chips.
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16
Add 2 tablespoons instant espresso powder to the dry ingredients; replace 1 cup flour with unsweetened cocoa powder for a mocha flavor.
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17
Stir in 1 1/2 cups shredded sweetened coconut with the chips.
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18
Replace 1 cup flour with unsweetened cocoa powder to make double chocolate chip cookies.
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19
Combine 1 cup chopped dried cherries or other dried fruit with the chips.
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20
Mix 1/2 cup finely chopped candied ginger or up to 1 teaspoon ground ginger into the dry ingredients.
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21
Substitute 1 cup chips with chopped chocolate candies, such as malt balls.
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22
For hearty cookies, stir in 1 1/2 cups old-fashioned rolled oats along with the chips.
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23
To make a chocolatepeanut butter combo, reduce the butter to 3/4 cup, and mix in 1/2 cup smooth peanut butter with the butter and sugars.
