Tuesday, January 24, 2012

By the Batch - Soft & Chewy Chocolate Chip Cookies

Sometimes the simplest recipes can be the most delicious. I think that's definitely the case with these Martha Stewart Soft & Chewy Chocolate Chip Cookies.

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup 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 semisweet chocolate chips

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. 

According to Sarah:
These cookies could not be simpler to make and the ingredients are probably ones you already have on hand. I followed the recipe exactly and yielded about 3 dozen cookies that are still soft and chewy a week later. Pair these cookies with a cold glass of milk and you've got a winning pair. I'll be honest and tell you I don't know how we manage to have any left after a week ;)

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