Soft and Chewy Chocolate Chip Cookies
Baked treats like these soft and chewy chocolate chip cookies bring a bit of homespun magic to any occasion.
- Yield: Makes about 4 dozen
Source: Martha Stewart Weddings, Summer 2006
- 2 1/4 cups all-purpose flour
- 1 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups semisweet or milk chocolate chips (about 12 ounces)
Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda in a medium bowl, and set aside.
Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add eggs and vanilla. Mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.
Using a 1 1/2-inch ice cream scoop (2 tablespoons), drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until edges turn golden but centers are still soft, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.