Who doesn't love freshly baked chocolate chip cookies? I found my NEW favorite recipe (they are both perfectly crispy on the outside and chewy on the inside) a few months ago in my Martha Stewart Living magazine but didn't have the opportunity to bake them until a few weeks ago for a friend. They turned out AMAZING! Even despite the ton of butter the recipe calls for, I will definitely be baking these again! Enjoy!
Ingredients
Makes 20
2 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 1/4 cups packed dark-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips
Directions:
Sift together flour, salt, baking powder, and baking soda.
Preheat oven to 350 degrees. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Mix in chocolate chips.
Using a 2 1/4-inch ice cream scoop, drop dough, (about 3 tablespoons) onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.
Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days.
You can also find the recipe directly on Martha Stewart's website.
Image:
Martha Stewart Living
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