There are three different types of chocolate chip recipes in the Martha Stewart’s Cookies cookbook: Thin and Crisp, Cakey, and the recipe below. I really do not like crisp chocolate chip cookies, and I’m not sure about cakey. So these seemed like my best bet. Luckily, I guessed right, because these are excellent cookies. My son, who has never baked cookies, made these with some friends the other day because they had already eaten the batch that I made.
Soft and Chewy Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
2 cups semisweet or milk chocolate chips
- Preheat oven to 350 degrees. Whisk together flour and baking soda in medium bowl. Put butter and sugars in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.
- Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges turn golden but centers are still soft, 10 to 12 minutes. Let cool on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.
My notes: Not much to say. Just follow the recipe and you will get some really good cookies. We did run out of chocolate chips, so my son made them with chopped up milk chocolate. I think they were even better with the chunks of chocolate.