I seem to have this thing for cookies. Chocolate chip cookies, to be exact. There is almost nothing as wonderful as biting into a nice, warm, homemade chocolate chip cookie, right out of your own oven. The sweet aroma fills the house with a certain hominess, and, dipped in milk, the cookie is the perfect companion to a favorite book or walk about the lawn. I prefer my chocolate chip cookies quite soft, and, if I’m feeling adventurous, with a bit of pecans added to the batter as well. Ah, pure bliss. =]
Below is our favorite recipe. We found it in the Martha Stewart “Cookies” book.
Soft and Chewy Chocolate Chip Cookies
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, brought to room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
2 cups semisweet or milk chocolate chips
Preheat oven to 375^ F. Whisk together (we use our beloved Bosch mixer =] ) flour and baking soda in a bowl. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low, add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.
Drop heaping tablespoons of dough onto a greased cookie sheet. Bake, rotating sheets halfway through until edges are golden brown but center is still soft, about 10-12 minutes. Let cool on sheets then transfer to wire cooling racks, let cool completely. Stores in an airtight container for up to a week.
I hope you enjoy these as much as we do! We are blessed if we have them around for more than a day or so! =]