1.29.2013

Soft and Chewy: Best Chocolate Chip Cookies


I rather enjoy baking, and in between homework tonight I decided to make chocolate chip cookies for my roommates.  I used my favorite recipe, from a well worn Martha Stewart magazine, with a few small changes.

  • 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
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 3/4 bag of milk chocolate chips

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

They are a must try!  And listen to this song while you are baking them.

-- grace

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