This chocolate chip cookie recipe from Martha Stewart.com is fabulous. They're easy to make and they come out of the oven perfectly. I used half of the recipe that was originally called for. I don't actually need 50 cookies. Mine yielded 23 cookies.
Alexis' Brown Sugar Chocolate Chip Cookies
Ingredients (Full recipe)
Makes fifty 4-inch cookies.
1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups best-quality chocolate chips
Directions
1. Preheat oven to 375 degrees. Line two baking sheets with Silpat baking mats or parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
2. Drop 2 to 3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.
The cookies were crispy but still chewy, just as Martha promised it.
Be sure to wrap the batter in cling wrap and refrigerate first before baking and use an ice cream scoop keep the cookies a pretty even size.
1 comment:
Now these babies can hold their own against Chips Ahoy and all those other brands out there, and in fact leaves them in the (cookie) dust.
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