Soft and Chewy Chocolate Chip Cookies
"This recipe is brought to you by Martha Stewart. It makes a large batch so we end up freezing half of the dough for another time. Also, you can do this without the stand mixer, it just takes a little more time and arm work. We ended up using maple syrup rather than vanilla and it worked out great!"
Original is 3dozen servings
Ingredients
Nutritional
- Serving Size: 1 (443.6 g)
- Calories 1357.7
- Total Fat - 42.5 g
- Saturated Fat - 4.9 g
- Cholesterol - 138.9 mg
- Sodium - 38805.1 mg
- Total Carbohydrate - 229.8 g
- Dietary Fiber - 19.6 g
- Sugars - 110.7 g
- Protein - 19.9 g
- Calcium - 143.6 mg
- Iron - 6.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 350dg with racks in the upper and lower third positions
Step 2
In a small bowl, whisk together flour and baking soda
Step 3
In the bowl of a standing mixer fitted with the paddle attachment (or a large bowl if doing it by hand), beat the butter and both sugars until light and fluffy (about 3 minutes).
Step 4
Add salt, vanilla and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined.
Step 5
Mix in chocolate chips
Step 6
Using a tablespoon measure, drop heaping portions of dough about 2 inches on baking sheets lined with parchment paper.
Step 7
Bake until cookies are golden around the edges, but still soft in the center, about 8-10minutes.
Step 8
Remove from oven and let cook on baking sheet for 1-2minutes. Transfer cookies to a wire rack and let cool completely.
Step 9
Store cookies in an airtight container at room temperature up to 1 week.
Tips
No special items needed.
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