Flower and Sugar

Martha Stewart Chocolate Chip Cookies

I recently had a large work project where I used some networking skills to enlist assistance. I really appreciated the help they gave me and wanted to show it. I regularly bake for people I want to give an extra Thank You to and these soft and chewy chocolate chip cookies fit the bill from Martha Stewart’s Cookies book (I think I’m in love with this book).

These cookies actually baked up chewier and a little flatter than I had expected, and using a slightly nicer chocolate in this recipe was noticeable. I thought the cookies were best warm. We also tried them as cookie sundaes which was a nice treat!

Recipe (Adapted from Martha Stewart’s Cookies)

  • 2 ¼ cup flour
  • ½ tsp baking soda
  • 1 cup room temperature butter
  • ½ cup sugar
  • 1 cup brown sugar
  • 1 pinch salt
  • 2 tsp vanilla
  • 2 eggs
  • 2 cups chocolate chips (I used 1 cup bittersweet and 1 cup milk chocolate chips)

Preheat the oven to 350F. Cream the butter and both sugars together. Add the salt, vanilla, and eggs and mix until incorporated. Mix in the flour and baking soda then fold in the chocolate chips.

Scoop tablespoonfuls of dough onto parchment paper lined baking sheets (I used my cookie scoop) and bake for 9-11 minutes until the edges are golden. Transfer the cookies to a baking sheet after 2-3 minutes and allow to cool completely.

The recipe said it makes 3 dozen, I got 5-6 dozen.

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