Tuesday, June 21, 2011

Soft and Chewy Chocolate Chip Cookies

I confess.  I don't really like chocolate chip cookies.

They're usually too sweet, the chocolate doesn't taste very good, they wind up rock hard the next day, name it, I'll find an excuse.

However, this is probably the recipe I make an exception, although I still limit my intake since there's only so much chocolate I can handle at one time.  I love how soft the cookies remain, even after three to four days.  The ingredients are so simple, and the recipe is so easy.

My final musing:  use Ghiradelli chocolate chips.  They do not harden like a certain yellow bag after a few days - they stay deliciously soft.  They also taste so much better than the yellow bag.

My absolute final musing:  I'm not sure how I messed up the recipe this time - I think the butter may have been too soft.  My cookies spread a lot more than I expected.  At first I thought maybe it was my butter (I used Trader Joe's) but I doubt the water content of the TJ's butter is that different from Safeway butter.

My utterly final final musing:  You can edit the sugar to 3/4 cup granulated sugar, 3/4 cup brown sugar but I like the "deeper" taste of more brown sugar.

My James Brown style finale musing: I used eggs from Clover Stornetta Farms, which is a great "local" farm.  I'm really starting to get into more organic, local, sustainable vegetables, fruit and dairy.  Next, I would like to get their butter.  Support your local, family owned dairy farm.  I like to pretend my Ghiradelli chocolate chips are made in CA, but at least they are headquartered here.

Soft and Chewy Chocolate Chip Cookies from Martha Stewart
Yield:  about 3 dozen


  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) butter, softened to 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
1.  Preheat oven to 350 degrees.

2.  In a small bowl, whisk together flour and baking soda, set aside.

3.  In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, beat on medium speed until light and fluffy.

4.  Reduce speed to low.  Add salt, vanilla, and eggs.  Beat until well mixed, about 1 minute.  Add flour mixture, mix until just combined.  Stir in chocolate chips.

5.  Drop by the heaping tablespoon onto baking sheets.  Bake until brown around the edges, about 10-12 minutes.  Remove from oven, let cool on the baking sheets 1-2 minutes (I let them sit for about five.)  Transfer to a wire rack to cool completely.

6.  Store in an airtight container between layers of parchment for up to one week.

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