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.

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.

– Joyce

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


  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!

8 thoughts on “What We’re Eating: Chocolate Chip Cookies

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  2. Your kids are so precious and looked like they are having fun helping. I haven’t had chocolate chip cookies in a very long time. They look delicious. Have a great weekend~ Theresa

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