I am so excited to have found the absolute perfect chewy chocolate chip cookie recipe!
Steve's birthday was last week and instead of a cake he wanted chocolate chip cookies. But chewy ones.
I searched the internet for recipes, and came across the few I had already tried. I had never tried Martha's recipe and decided to do it, but make a few adjustments.
Steve's birthday was last week and instead of a cake he wanted chocolate chip cookies. But chewy ones.
I searched the internet for recipes, and came across the few I had already tried. I had never tried Martha's recipe and decided to do it, but make a few adjustments.
Soft and Chewy Chocolate Chip Cookies by Martha Stewart
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
Directions
- 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.
For one, I don't use an electric mixer. I might as well burn a few calories stirring, if I'm about to eat a bunch of cookie dough to taste if it's ok. Also, I hate washing all the extra pieces. A fork works fine for crushing the butter into the sugar.
Second, add the chocolate chips to the gooey stuff before the flour. If you overmix flour things get tougher. If you add the chocolate chips last, you would have stirred the flour twice as much as needed.
Third, I think Martha (or one of her hundreds of employees) missed a step here. Chill the dough. It's gotten warm and gooey and sticky while you mixed it, and would melt too fast when placed on the baking pan and into the oven. Chill it for 15 mins even, and the cookies will be thicker and chewier in the end.
Do you have any perfected recipes for classic foods? I'd love to know.
Happy baking!
That's pretty similar to my cookie recipe, in terms of ingredients - but I stick the butter in the microwave to melt it down before adding it to the flour/sugar. You can't really go wrong with cookies, though, however you make them! :)
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