chocolate chip cookies

*These are not the giant cookies we sell. 😎

These babies here are thin, bumpy little traditional-style chip cookies that are super easy to make. Like Tollhouse, but from scratch. :)

Martha Stewart got these right -- big on the butter and brown sugar, these are my go-to for simple, yummy, crowd-pleasing cookies.

These should really just be called "chip" cookies -- chocolate chips, cherry chips, vanilla chips.

Or cherry and vanilla. Or peanut butter and milk chocolate. Butterscotch chips are awesome, too.

They are straight-forward...almost-foolproof..

Fairly thin, but soft and chewy.

And the whole sweet and salty thing is perfect here.

It keeps you coming back for just one more..

Soft and Chewy Chocolate Chip Cookies

Adapted from Martha Stewart's "Holiday Cookies," 2005

• 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 (or 1 heaping teaspoon kosher salt)

• 2 teaspoons pure vanilla extract

• 2 large eggs

• 2 cups (about 12 ounces) semi-sweet chocolate chips (or vanilla chips, cherry chips, butterscotch chips, etc.)

Preheat oven to 350 degrees. Line two or three cookie sheets with parchment paper.Whisk flour and baking soda together and set aside.With mixer on medium speed, beat together butter and the white and brown sugars until fluffy, about 2 to 3 minutes.Add eggs, vanilla and salt and beat until well-combined, about 1 minute. Add flour mixture and beat until just combined. With spatula, stir in chips.Drop tablespoon-sized balls of dough on lined baking sheets, leaving about 2 inches between cookies.Bake for about 8 to 9 minutes, until cookie edges turn light brown, but are still soft in the middle, rotating baking sheets halfway though the bake time. Allow cookies to cool on the sheet for 1 or 2 minutes, then place on a wire rack to cool completely. Cookies can be stored in airtight container for up to 1 week.