I can’t help but wonder how many times the chocolate chip cookie recipe has been reinvented…
But as I always say, when in doubt, ask, “what would Martha Stewart do?”
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 sticks unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1 cup PACKED brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet 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 butter with both sugars and beat on medium speed until light and fluffy.
- Reduce speed to low and add salt, vanilla and eggs. Beat until well mixed.
- Add flour mixture and blend until just combined. Stir in the the chocolate chips.
- Drop tablespoon 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, 10-13 minutes.
- Remove from oven and let cool on baking sheet 1-2 minutes then transfer to wire rack to cool completely.
- Too yummy to resist several at a sitting, these will not last long in the kitchen, but you can certainly store the cookies in an airtight container at room temperature for up to 1 week!
Soft and slightly chewy, this cookie recipe is easy to follow and oh so yummy. I prefer the soft batch much more so than their crispy counterparts. And I also love to incorporate nuts in my cookies but I decided to let the chocolate morsels be the star ingredient.
If you have little ones hanging around the house, let them give you a hand at making them. So much fun to have them participate. I had my daughter and niece help out with the ingredients up to the dropping of the batter on the cookie sheet. They just couldn’t keep from licking their fingers!