Martha's Chocolate Chip Cookies

Yes, I admit it. I bake a lot of cookies. They're fun to make, convenient to eat, and universally loved. (At least within my universe, anyway). This weekend felt like a weekend for good old-fashioned chocolate chip cookies. No frills, no muss, no fuss. Just yum. And they come from Martha Stewart, so you know they have to be good.

Martha's Chocolate Chip Cookies
adapted from Martha Stewart's Cookies
makes 2 dozen

INGREDIENTS:

1 cup plus 2 tablespoons whole wheat pastry flour
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350. Line two cookie sheets with parchment or silpat liners.

2. In a medium bowl, whisk together flour and baking soda.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low and add salt, vanilla, and egg, mixing until well blended, about 1 minute. Mix in the flour mixture. Stir in chocolate chips by hand.

4. Drop heaping tablespoons of dough, 2 inches apart, on prepared baking sheets. Bake, rotating cookie sheets halfway through, for 12 minutes, or until edges are golden brown but centers are still soft. Let cool on cookie sheets for 2 minutes, then transfer to cooling racks and cool completely.

Pour yourself a glass of milk and sneak a couple of cookies while they're still warm. They'll remind you of the days of after school snacks. Enjoy!