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2
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cups all-purpose flour
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1
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teaspoon baking soda
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1
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teaspoon salt
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2
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sticks (1 cup) unsalted butter,
softened
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1
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cup granulated sugar
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1/2
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cup packed dark-brown sugar
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2
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teaspoons pure vanilla extract
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1
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large whole egg, plus 1 large egg
white
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12
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ounces semisweet chocolate chips
(about 2 cups)
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1. Preheat oven to 375°,
with racks in upper and lower thirds. Line two large baking sheets with
parchment paper; set aside. In a medium bowl, whisk together flour, baking
soda, and salt; set aside. In the bowl of an electric mixer fitted with the
paddle attachment, beat the butter and both sugars on medium speed until
light and fluffy, about 3 minutes, scraping down the sides of the bowl as
needed.
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2. Add vanilla, whole
egg, and egg white. Beat on low speed until well combined, scraping down
sides of the bowl as needed, about 1 minute. Add flour mixture in two
batches; mix until just combined. Mix in chocolate chips.
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3. Shape 2 heaping
tablespoons of dough at a time into balls and place about 1 1/2 inches
apart on prepared baking sheets. Bake, rotating sheets halfway through,
until cookies are golden brown, about 18 minutes. Transfer parchment and
cookies to a wire rack to cool completely. Cookies can be kept in an
airtight container at room temperature for up to 4 days.
Recipe from Martha Stewart
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