We hadn’t baked anything for a looooong time, so we decided to whip up some chocolate chip cookies. If you recall, I haven’t baked too many cookies in my lifetime. I’ve only made snickerdoodles and sugar cookies. It actually wasn’t until the end that I realized that I have never made chocolate chip cookies before. I knew I couldn’t fail with a Martha Stewart COOKIE RECIPE, and I was right, this was scrumptious.
I halved the recipe because we only had less than one cup of butter. We only had mini-chocolate chips in the house, but they worked fine…actually, I think they’re even better than the regular size ones. I chilled the cookie dough in the refrigerator for about 5 minutes just so they could keep their shape a little and would be easier to scoop onto the baking sheets.
This recipe is super duper loaded with chocolate chips. You may use less if you want.
Me: Mmmm, this is really good. (I don’t usually toot my own horn, but seriously, these were good.)
Norm: These are really good. (Evidently, he had more than one once he started eating.)
Melody: Thank you, Mommy, for making these.
Emily: Tank cue, Mommy.
Click on the link to view more of WHAT WE’RE EATING.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES recipe from Martha Stewart website
Holiday Cookies 2005, Special Issue 2005
- Total Time: It took me a little over an hour to make this but only because two little munchkins were helping me.
- Makes: 3 dozen
- 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
- Preheat oven to 350°F.
- 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. (If there is any left…)