There's something really comforting in going back to basics, case in point Chocolate Chip Cookies. For the first time I've found a Chocolate Chip Cookie recipe where I prefer the baked cookie than the batter. These cookies are really buttery and chewy, the recipe also asks for 2 cups of chocolate chips, so you can imagine how chocolatey they are. If you want to go back in time, to a moment where you were about 5 and wanted to eat cookies before eating your meal, this is your recipe! I included a photo that shows why I enjoy so much taking photos outside, while prepping to take the picts a pair of butterflies joined me and one stood right on the bowl while I was working... Hope you enjoy the picts & the recipe!
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temp
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet and/or milk chocolate chips ( I used all semisweet)
1.Preheat oven to 350 degrees. In a small bowl, whisk together flour & 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, & eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
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, but still soft in the center, 8-10 mins. Remove from the oven, and let cool on baking sheet, 1-2 mins. Transfer to a wire rack, & let cool completely.
Recipe from Martha Stewart