My husband, Sam, is extremely picky about his Chocolate Chip Cookies—they can’t be too cakey, or the chocolate chips “too bitter” or “too sweet”. Though his favorite store-bought version is from Subway. Go figure!
I had tried many recipes and had almost given up… and then I made these from Martha Stewart’s Cookies.
Easy, simple, and delicious. And high-ratings with the hubby!
I LOVE this cookbook! I’ve made dozens of the recipes and they are all fantastic—with step-by-step instructions and beautiful pictures.
If you don’t already have it TREAT YOURSELF!
$15.98 on Amazon.com >>
I use a medium cookie scoop (a must have kitchen tool!!) which is about 1½ tablespoons of dough. Level off the cookie scoop against the side of the bowl to get uniform cookies.
Coarse salt has a larger grain than table salt (which is used in most baking recipes). I personally use kosher salt, though sea salt also comes coarse-ground.
Always crack eggs into a separate bowl so you don’t get shells. There seem to be mixed reviews about whether it is really necessary to add eggs to the batter one-at-a-time. It seems like whenever I do not do this, the batter gets a bit curdled and I wish I would have!
What are your thoughts on this??
Be careful not to under-bake or the bottoms will stick to the parchment.
If you like them more crispy bake for 12 – 13 minutes.
Using quality ingredients really does make a difference. I highly recommend using quality chocolate chips (I love Guittard) and good, pure vanilla extract. And of course, you always have to use good, fresh butter!
From the reviews…
“The key is to cover and store the uncooked dough in the fridge for 24 hours then bake. It makes the flavors fully mingle and incorporate. Delicious! You will have to let the dough warm up a bit before you can scoop to bake.” JenniLoryn 6/6/12 (I’ll try this next time!)
Some other reviewers complained that they were too sweet, which could be because they used Nestle or other lower-quality chocolate chips.
Please try these yummy cookies and let me know what you think!!
Or do you have your own fabulous Chocolate Chip Cookie recipe?
To transfer the cookies to the wire rack, hold the baking sheet in one hand (using an oven glove!) and swiftly remove the parchment and cookies to the wire rack in one movement.
You can scoop the dough onto baking sheets and freeze till hard; then keep in ziplock bags in the freezer and bake off as needed.
Just add a couple of minutes to the bake time if baking from frozen.
- 2 ¼ cups (11oz) all-purpose flour
- ½ teaspoon baking soda (bicarbonate of soda)
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon coarse salt
- 2 teaspoons pure vanilla extract (recommended: Madagascar Bourbon Pure Vanilla Extract)
- 2 large eggs, room temperature
- 2 cups (about 12 oz) semisweet or milk chocolate chips, or a combination (I use 7 oz milk, 5 oz semisweet) (recommended: Guittard)
- Line 4 baking sheets with parchment paper. (Or make sure to cool before reusing the same one.)
- Position the rack in the centre of the oven and preheat to 350 degrees F.
- Whisk together 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. (Start mixer on low so nothing flies out of the bowl!) Scrape down the sides of the bowl with a rubber spatula.
- Add salt, vanilla and eggs; mix on low speed until well blended, about 1 minute.
- With the mixer on low speed, steadily pour in flour mixture, and mix just until combined. (I use the cup measure that I used for the sugar for the first few scoops and then just pour in the rest from the bowl.)
- Dump in chocolate chips and stir with a rubber spatula just until evenly distributed through the dough.
- Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart, 9 - 10 cookies per sheet.
- Bake cookies, rotating sheets after 7 minutes, until edges turn golden but centers are still soft, 10 to 12 minutes.
- Let cool on wire racks 2 minutes.
- Transfer parchment with cookies to wire racks; let cool completely.
- Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.