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Choc-chip cookies (Martha Stewart)


  •     2 1/4 cups all-purpose flour
  •     1/2 teaspoon baking soda
  •     14 tablespoons (about 210 grams) unsalted butter, room temperature
  •     3/4 cup granulated sugar
  •     1/4 cup packed light-brown sugar
  •     1 teaspoon salt (I left this out – cause I don’t like salty cookies)
  •     2 teaspoons pure vanilla extract
  •     2 large eggs
  •     2 cups semisweet and/or milk choc chips ( I used two slabs of cut up dark & mint choc)


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. I then placed this into the fridge in some cling wrap as it was far too hot to keep the oven on while I baked these off. It worked out brilliantly because I baked off about 2 batches after the sun set and we have cookie dough in the fridge for whenever the craving hits again.
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 and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.