Tuesday, February 24, 2015

yummiest chocolate chip cookie


Remember this post from last year's snow day? I offered up our favorite chocolate chip cookie recipe and I have to repost it again today... it was the first thing my boys shouted out this morning as we prepared to stay huddled inside together out of the cold rain. Two things we've learned about making cookies together: they always turn out better when we use parchment paper to line our cookie sheets and always use unsalted butter rather than regular butter with this recipe. Enjoy!




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

  1. STEP 1

    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.

      IN THIS STEP:

         
  2. STEP 2

    Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. STEP 3

    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.
SOURCE
Holiday Cookies 2005, Special Issue 2005
(recipe and image marthastewart.com)

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