We make a lot of chocolate chip cookies. It seems like each time we make a new recipe, always looking for the perfect one. Today's chocolate chip cookies were made from this recipe: http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies. These are Nick's favorite cookies so far. They came out perfectly soft and moist. They also have a good chocolate chip to cookie ratio (most recipes skimp on the chocolate chips! These are also quick. We forgot to let the butter sit out, so we wrapped it up in plastic food wrap and mushed it up so it was softened enough to blend with the sugar.
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| Completed Cookies! |
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| Closer look |
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| the parchment paper really helped to cook them evenly |
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| ready for the oven - dark cookie sheet |
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| Ready for the oven - light cookie sheet |
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
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
Directions:
1. Preheat oven to 350 degrees.
2. 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.
3. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
4. 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.
2. 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.
3. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
4. 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.
What we liked:
Great chocolate chip to cookie ratio. Very soft and moist. Cooking on the parchment paper allowed us to use our light and dark cookie sheets and the cookies cooked the same on both. Usually, the dark cookie sheets produce crispier, more cooked (sometimes burned) cookies. But not these! We cooked them for 10 minutes and they came out great!
What we didn't like:
Nothing, they are great.
What Kaspian thought about it:
HE LOVES COOKIES. He's a little cookie monster. He also loves chocolate chips by themselves too.
Next time:
No changes needed!
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