This is a favorite cookie recipe in our house. Until I found the recipe at the Martha Stewart website, my chocolate chip cookies spread, and were not the cakey the way Mike likes them. I make these cookies in spurts. Sometimes a couple of times a week, then maybe a month or so goes by before I make them again. It boils down to this. If I make cookies, I eat cookies.
Instead of chocolate chips, I used m&ms. I had some
left over from Easter.
The finished product.
Makes about 3 dozen
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 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
- 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 and set in the center, 10 to 12 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.
If I am making these cookies for just my family, I make a half batch. A half batch also fits nicely on two cookies sheets, so less time actually baking because I can put two sheets in at the same time. Just rotate halfway through baking.