I can’t count the number of times I’ve made chocolate chip cookies in my life. They’re my go-to cookie when I need a cookie and that may explain the incredible number of batches I’ve made. I guess I need to go to cookies often. There are a lot of recipes posted for the ultimate or best-ever chocolate chip cookies, with variations on the ingredients (add espresso powder or pecans) or the method (refrigerate the dough overnight, weigh the scoops of dough, reorient the chips so they don’t poke out of the cookie).
Give me a break. They’re cookies, not a cure for disease.
Make these easy, no-fuss, super tasty cookies. Then go outside and play. Or read a book. Or call a friend and have a great chat. Do not obsess over chocolate chip cookies.
Here’s what you need:
Here’s what happens:
Mix the butter with the sugars.
Mix butter and sugar together.
Mix until well blended.
Add the dry ingredients.
Flour and baking soda are added.
Make cookie dough.
Chocolate chip cookie dough.
Place cookie sized amounts of dough on a baking sheet.
Getting closer to cookie heaven.
Chocolate chip cookies.
Chocolate chip cookies.
Served with milk. Cookie heaven.
Milk and cookies.
The recipe is here: http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies
And here too:
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 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
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.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
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.