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!
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.
This recipe I decided to try out as I wanted to make my hunny something sweet like he is. I found it courtesy of Claire Robinson, 2010 on foodnetwork.com. I haven’t made peanut butter cookies in quite some time so I decided to bake some and why not!
Well they were fast and easy to get in the oven. They took about 8 mins to cook at 350°f. However, they were not as good as I had hoped.
The cookies were chewy and quite large. They were extremely flat and lacking any kind of fluffy airy quality. But what can one expect when there’s nothing to give the cookie the “umpf” it needs. So if you like chewy flat cookies this is the recipe for you!
P.S. I omitted the sea salt!
Yield: 18 cookies
1 cup natural peanut butter
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
Coarse sea salt
Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven. In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies. Bake until golden around edges, about 10 minutes, switching the position of the pans halfway thorough baking. Transfer to racks to cool. Repeat with the remaining dough. What Makes This Recipe Really Sing: Without the flour getting in the way, you really get that true peanut butter flavor. BYOC: Try tossing in mini versions of stuff. I love peanut butter chips, mini chocolate chips, shredded coconut and even a mini peanut butter cup. Try making a thumb print cookie and add jelly to it. Go crazy, kids and adults love these. Per Cookie: Calories: 137; Total Fat 7 grams; Saturated Fat: 1 grams; Protein: 3 grams; Total carbohydrates: 14 grams; Sugar: 12 grams; Fiber: 1 grams; Cholesterol: 12 milligrams; Sodium: 164 milligrams