Friday, June 12, 2009

The BEST Chocolate chip cookies

This cookie recipe is the best we've ever had. It's the perfect balance between salty, sweet and chocolatey. They come out having a slightly toffee taste. YUM!

The first trick to making these cookies perfect is to start with butter that's almost to room temperature. It should still be a little cold when you hold it. If it's too warm, the cookies will not raise as well.

The second trick is to combine the butter, white sugar and brown sugar forever. I mean it. It'll take about 7-8 minutes of mixing to get them to a light and fluffy texture. Be sure to scrape down the sides or it won't all get light and fluffy.
Don't skimp on this step, or you won't have the toffee taste. When you first put the ingredients in the mixer, the color is a dark tan. By the time it is finished, it should be almost the same color as the butter you started with, but a bit lighter.

Other than those two things, you just dump in the rest of the ingredients.

Martha Stewart's Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda

2 sticks butter
1/2 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon coarse salt
2 cups semi-sweet chocolate chips

1. Combine flour and baking soda in a bowl and set aside.
2. Mix butter, sugar and brown sugar until it is light and fluffy
3. Add eggs, vanilla and salt. Cream well, scraping down the sides to make sure it is all incorporated.

4. Add the flour and baking soda.
5. Add the chocolate chips
6. Scoop onto a baking sheet in balls slightly smaller than a golf ball.
7. Bake at 350 for 11 minutes.

In case you fall in love with this recipe and wonder what else could be in the best cookie cookbook ever, this recipe came from Martha Stewart's Cookies.

1 comment:

  1. My cookies ALWAYS come out flat! And I mean ALWAYS. Do you think I need to add flour or could my baking soda be expired?