So I've mentioned how
we loved the chocolate chip cookies from π Breakfast & Pies, and I've been craving for more after that visit. Add the fact that I sort of missed baking. Good thing we didn't have anything planned last Saturday so after some wife and mama duties, I went on with baking some of these goodies.
This recipe is adapted from
Martha Stewart's Recipe, but I lessened the amount of sugar a bit for my little tot. I also made the cookie dough ahead of time and stored it for about an hour in the ref. The cookies turned out really soft and chewy, not too sweet and most of all, super chocolate-y.
Ingredients
2 1/4 cups All-purpose Flour
1/2 tsp. baking soda
1 cup (2 sticks) Unsalted Butter, Room Temperature
1/2 cup granulated sugar 1/4 cup Granulated Sugar
1 cup Packed Light-Brown Sugar
1 tsp. Salt
2 tsps. Pure Vanilla Extract
2 large Eggs
2 cups (about 12 oz.) Semisweet and/or Milk Chocolate Chips
Directions:
- 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. 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.
