Chocolate Chip Cookies

DSCF0007Sometimes the classics are the best.  I’ve had a real sweet tooth all week and since I don’t keep much snacky food in the house, it has gone relatively unsatisfied.  Assuming that any dessert I make at home will be (relatively) better for me than the uber-processed and preserved store bought variety, I made these extremely satisfying cookies.

Original recipe courtesy of Martha Rose Shulman’s New York Times column.


  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 stick (4 oz) unsalted butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 8 oz semisweet chocolate chips


  1. Preheat the oven to 350ºF.
  2. Sift together the flour and baking soda.
  3. In a stand mixer fitted with the paddle attachment, cream the butter for about 2 – 3 minutes.
  4. Add the sugars and salt.  Mix on medium until smooth, about 1-2 minutes.
  5. Add egg and vanilla extract on low speed, beat about 15 seconds.
  6. Add flour mixture on low speed until fully incorporated.
  7. Add chocolate and mix.
  8. On a parchment lined (or those great silicon baking sheets) cookie sheets drop dough about 2 inches apart.
  9. Bake for 12 to 15 minutes.  Cool on wire rack.