Friday, October 30, 2009

Soft and Chewy Chocolate Chip Cookies

The overall majority of you chose Martha Stewart's Soft and Chewy Chocolate Chip Cookies. I can't say I blame you - "soft and chewy" got my attention straight away. Anyways I'm very glad you chose them because these are spectacular. They're spectacular in its simplicity and taste. They have a real old-fashioned feel to it, and they are just as good as one would buy from a really good bakery. And - of course - they are very soft and very chewy, just the way I like my chocolate chip cookies. I must say, I'm normally not a fan of chocolate chip cookies, but these won me over and I can't stop gushing about them! One of my favorite cookie-recipes, so therefore I rate them 5 out of 5.

FYI: I only made half the recipe, which is something I shouldn't have done because they were gone very quickly and people are begging me to make some more!

Soft and Chewy Chocolate Chip Cookies recipe: Martha Stewart

Ingredients: Makes 3 dozen
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ 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

Instructions:
- 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.


Has anyone noticed that Nigella Lawson always says "I love the clattering sound of chocolate chips" everytime she uses chips?? Well she is right anyway - I love that sound as well!


I tried to roll out the dough in my hands but the dough is too sticky to do that, so I just heaped spoonfulls of dough onto a baking sheet.


Baked and cooling.


Ready to serve - and be eaten!


Yum!

4 comments:

ABowlOfMush said...

These look like absolutely perfect chocolate chip cookies!

I wish I was dipping these in tea right now! :)

Snooky doodle said...

wow these look so good. I have to try these and make a full batch :)

Karine said...

Your cookies sound delicious! Thanks for sharing :)

Alicia (The Red Deer) said...

My goodness they look so delicious! Thanks for posting this :)