This recipe is so so so good and relatively easy to make, it's from Martha Stewart's Cookies book and has quickly become Laura's and my favorite sweet treat. The recipe calls for less butter and brown sugar which makes them thicker and fluffier than most chocolate chip cookies. We made them on Sunday night and they had all completely vanished by Monday morning, they really are that good.
2 1/4 cups all purpose flour
1/2 tsp baking soda
14 tbsp (1 3/4 sticks) butter
3/4 cup sugar
1/4 cup packed light brown sugar
1 tsp coarse salt
2 tsp pure vanilla extract
2 large eggs
2 cups chocolate chips
Preheat oven to 350 degrees. Whisk together flour and baking soda in a bowl.
Put butter and both sugars in the bowl of an electric mixer (hand blender should do) fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about two minutes. Reduce speed to low. Add salt, vanilla and eggs; mix until well combined. Add flour mixture, mix until just combined. Stir in chocolate chips.
Drop tablespoons of dough onto baking shets lined with parchment paper, spacing two inches apart. Bake cookies until centers are set and edges are golden, 10 -12 minutes, totating sheets halfway through. let col on baking sheets for two minutes. Transfer cookies to wire racks; let cool completely.
Enjoy.
They are so cakey and when loaded with chocolate chips super great! The best straight outta the oven when still warm and melty! Nice pictures! Laura
ReplyDeleteI wish I didn't have a baking ban. *sigh*
ReplyDeleteI miss cookies.
think I'll try these tonight.
ReplyDelete