Soft & Chewy Chocolate Chip Cookies

21 Jan

Who doesn’t enjoy a chocolate chip cookie right from the oven?  Warm and gooey with chocolate morsels overflowing…can it get any better than that?  I don’t think so!  These cookies fulfilled everything I expected and more.  Even 2 days later, the cookies were nice and soft. 
Martha Stewart knows how to cook and she can bake just as well!  These will be my go to cookie in a crunch!

Ingredients:

Makes about 3 dozen

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 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions:

  1. 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.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. 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.

http://www.marthastewart.com/recipe/soft-and-chewy-chocolate-chip-cookies

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