Chocolate Chip Cookies

By -
This recipe is from Williams-Sonoma. Geoff and I made these a couple of weeks ago, and they came out wonderfully.

2-1/3 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
2 sticks unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla extract
12 oz. semisweet chocolate chips

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper or Silpat (or spray with cooking spray).

Sift together flour, baking soda, an salt. Set aside.

Beat butter until smooth. Add the brown and granulated sugars and beat until slightly fluffy. Add the eggs one at a time, beating well after each addition, then beat in vanilla. Gradually add the flour mixture and beat until just combined. Stir in the chocolate chips.

Drop dough by rounded tablespoonfuls onto cookie sheet, spacing them about 2" apart. Bake until golden brown, 10 to 14 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan for 5 minutes, then transfer them to the rack and let cool completely. Repeat with remaining cookie dough. Makes 36 cookies.

Notes:
- I modified the recipe to remove the references to a stand mixer, which W-S assumes all people have. Yeah, right. Anyway, Geoff and I don't have one -- we used lots of elbow grease while stirring things by hand -- and the cookies turned out ok.
- We didn't sift the flour, baking soda, and salt together, because we don't have a sifter. We just put those ingredients in a bowl and mixed them together really well.
- I don't think we actually got 36 cookies, we got less than that. But then again, we like our cookies a little bigger, so it was ok by us.

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