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<blockquote data-quote="JohnWu" data-source="post: 2362810" data-attributes="member: 816140">please try this way.2 1/4 cups all-purpose flour1/2 teaspoon baking soda1 cup (2 sticks) unsalted butter, room temperature1/2 cup granulated sugar1 cup packed light-brown sugar1 teaspoon salt2 teaspoons pure vanilla extract2 large eggs2 cups (about 12 ounces) semisweet and/or milk chocolate chipsDirectionsPreheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.Read more at Marthastewart.com: Soft and Chewy Chocolate Chip Cookies - Martha Stewart Recipes Good luck~</blockquote>

[QUOTE="JohnWu, post: 2362810, member: 816140"] please try this way. 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup granulated sugar 1 cup packed light-brown sugar 1 teaspoon salt 2 teaspoons pure vanilla extract 2 large eggs 2 cups (about 12 ounces) semisweet and/or milk chocolate chips Directions Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week. Read more at Marthastewart.com: Soft and Chewy Chocolate Chip Cookies - Martha Stewart Recipes Good luck~ [/QUOTE]

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