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VARIATIONS
On "Martha Bakes," Martha used 2 cups of chocolate chips in this recipe. She chilled the dough for 1 hour and baked the cookies for 10 to 12 minutes, rotating the pan halfway through baking time.
COOK'S NOTE
If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal.
1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups best-quality chocolate chips
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1st Keep
 Shirley_Pheasant
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