Chocolate Chip Cookies

Who can resist a chocolate chip cookie?
I ask you.
Who?

Certainly not me, or my children, or it turns out my team at work.

My husband actually found the recipe and then baked the cookies.
A Martha Stewart recipe was bound to be good.
Oh yes.

Here is the recipe, copied from Martha Stewart's website:

Ingredients:

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks or 230 gram) 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 (180 degrees Celsius). 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 heaped 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 centre, 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.

Notes:
I turned up my oven after the first batch to 190 degrees Celsius and then 10 minutes worked perfectly.
My batter yielded 45 delicious cookies :-)