What We’re Eating: Chocolate Chip Cookies

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.

CHANGES
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.

SUGGESTIONS
This recipe is super duper loaded with chocolate chips. You may use less if you want.

VERDICT
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.

– Joyce

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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

Ingredients:

• 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

Instructions:

1. Preheat oven to 350°F.
2. In a small bowl, whisk together the flour and baking soda; set aside.
3. 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.
4. Reduce speed to low; add the salt, vanilla, and eggs.
5. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined.
6. Stir in the chocolate chips.
7. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
8. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
9. Remove from oven, and let cool on baking sheet 1 to 2 minutes.
10. Transfer to a wire rack, and let cool completely.
11. Store cookies in an airtight container at room temperature up to 1 week. (If there is any left…)

Head over to Alicia’s Homemaking to see more Try New Adventures Thursday!