Chewy Chocolate Chip Cookies

Chewy chocolate chip cookies

I decided to browse the internet and came across Martha Stewart’s Soft and Chewy Chocolate Chip Cookies Recipe.

Here’s my take on it:

Ingredients:

2 1/4 cups of 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 teaspoon pure vanilla extract

2 large eggs, room temperature

2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Preparation:

1-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.

*I used my standup electric mixer with the paddle attachment. It worked just fine.

2-Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

*This was the tricky part. I had more dough in my fingers than in the baking sheets.. The recipe yields for 3 dozen. I think mine came out to about 2 dozen. 🙂

3-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.

*My tablespoon-size balls of dough were a bit larger so the cooking time for mine were about 15 minutes. That being said, the family didn’t complain a bit and I actually had to hide the cookies so they would last a bit longer than a day.