Chocolate Chip Cookies
Martha Stewart's chocolate chip cookies are a perfect blend of chewy and crispy, delivering a delightful experience that rekindles fond memories of home baking.
Ingredients
Cookie Mixture
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened Make sure it is at room temperature.
- 3/4 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs Add one at a time.
- 2 cups semisweet and/or milk chocolate chips For a variation, consider using dark chocolate.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, mix together the flour, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the vanilla extract and eggs, one at a time.
- Gradually add the flour mixture to the wet ingredients until just combined, being careful not to overmix.
- Fold in the chocolate chips.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks.
Notes
For thicker cookies, chill the dough for at least 30 minutes before baking. Store cookies in an airtight container for up to a week. You can freeze the cookie dough balls for later baking.