Crisp and chewy chocolate chip cookies

Today I met friends for brunch. Then, I decided I had to come home and bake.  Its the first time in a while I've had more than one day off in a row.  Did I use my free time to catch up on sleep?  No.  Get a massage?  No (though that would've been a smart idea, in retrospect).  Get a much-needed manicure?  Nope.  I baked cookies.  Huge, giant-chocolate-chip-studded, crispy edged, chewy-centered cookies!

Here's the thing you need to know about me (in case you didn't already): when I'm stressed, I bake.  I find it relaxing. Therapeutic, even.  So the fact that I added 25 hours to my schedule last month and another 26 hours this month means I have significantly less free time, yet I've been baking more. B has also been working a ton (as have his colleagues).  So I found the best outlet for my stress-relief/baked goods -- I ship them off to work with B!

I have to say, I was super-impressed with these cookies.  I added them to my "bakery list": the list of things I'd serve in my bakery, if I ever opened one.  These made the list.  They're huge, with the most perfect chewy-crisp edge and a yummy chewy center.  And I used these super huge chocolate chips in them, which just took them over the top!

Crisp and Chewy Chocolate Chip Cookies
By none other than Ms. Martha Stewart

Ingredients:

2 3/4 cups all purpose flour
1 1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2.5 sticks unsalted butter, softened
1 1/4 cups packed dark-brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips (I strongly recommend these, by Guittard)

Directions:

Sift together the flour, salt, baking powder, and baking soda.

Preheat the oven to 350F.
Beat butter and both sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes.
Beat in eggs, 1 at a time.
Add vanilla.
Reduce speed to low.
Add flour mixture.
Beat until combined.

Mix in chocolate chips.  Because I used the large chips, I folded them in with a spatula instead of using the mixer, since I didn't want them to break up in pieces.

Using a 2 1/4" ice cream scoop (about 3 Tbsp -- I don't know how many inches mine was, but I used a standard issue ice cream scooper), drop dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
Bake until golden around the edges but soft in the middle, about 15 minutes (mine took 14 minutes).
Let cool for 5 minutes.
Transfer cookies to a wire rack.
Let cool completely.

**Dough can be refrigerated for up to 5 days.  Cookies can be stored at room temperature for up to 3 days -- but I doubt they'll last that long, anyway!**