Friday, December 28, 2012

Soft and Chewy Chocolate Chip Cookies

Another great find in the US has been the chewy chocolate chip cookie.  The soft chewy cookie that just melts in your mouth.  I love Trader Joe's Charmingly Chewy Chocolate Chip Cookies.  They are delicious.  One fine Friday evening I wanted to make and eat these cookies.  A little bit of research led me to Martha Stewart's Soft and Chewy Chocolate Chip Cookies.  The results were pretty awesome too.  Here are ingredients and instructions from the Martha Stewart site.


2 1/4 cups all-purpose flour
***1/2 teaspoon baking soda  ( I used baking powder)
***1 cup (2 sticks) unsalted butter, room temperature (I used only 1 stick of butter)
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 (I used only 1 cup)


Preheat oven to 350 degrees. 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 and baking soda 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.


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