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servings:

Martha's made many versions of these cookies over the years. Her latest, greatest recipe boasts crisp edges, chewy centers, and best of all, lots and lots of chocolate chips -- a whopping 4 1/2 cups go into the batter.

• 2 3/4 cups unbleached all-purpose flour
• 1 1/4 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 1 1/4 cups dark-brown sugar
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 4 1/2 cups semisweet chocolate chips

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