Recipe Review #5: Chocolate Chip Cookies (Martha Stewart)

After trying many different recipes for chocolate chip cookies for my husband I finally found the perfect one!  The cookies turned out perfectly! 

I give this recipe 5 stars!

It is Aiden Approved!
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Courtesy of Martha Stewart

Makes about 3 dozen

2.25 cup(s) all-purpose flour
0.50 teaspoon(s) baking soda
1.00 cup(s) (2 sticks) unsalted butter, room temperature
0.50 cup(s) granulated sugar
1.00 cup(s) packed light-brown sugar
1.00 teaspoon(s) salt
2.00 teaspoon(s) pure vanilla extract
2.00 large eggs
2.00 cup(s) (about 12 ounces) semi sweet 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.

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