Chef Anna bakes again! :) She wanted to do something sweet for a friend of hers from school. Her plan was to bake her friend's favorite type of cookies- chocolate chip- for her birthday. She searched the web herself and found this recipe for Soft and Chewy Chocolate Chip Cookies by Martha Stewart. It is pretty straight forward and she did all the measuring, mixing, beating, scooping. I only helped at the oven operation stage, as (thankfully) she has great respect for hot gas ovens. :) The cookies turned out fabulous! Exactly as the name claimed, they were soft and chewy and simply delicious. Anna was super happy with the result and her friend- very pleasantly surprised!
- 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 salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 cup (about 6 ounces) semisweet chocolate chips
- 1 cup (about 6 ounces) milk chocolate chip
- 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. Baking any longer than 10 minutes will ultimately result in dry and hard cookies (we don't like that in our family). 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.
Yields about 3 dozen cookies.