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How to Make &Prepare - Martha stewart chocolate chip cookie recipe
Martha stewart chocolate chip cookie recipe
Chocolate Chip Cookies
Makes 2 dozen
You can substitute bittersweet chocolate for half of the semisweet chocolate
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg, room temperature
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 ounces semisweet chocolate, coarsely chopped, or 1 twelve-ounce bag
semisweet chocolate chips
1. Heat oven to 375°. Line several baking sheets with parchment paper,
and set aside.
2. Combine butter and both sugars in the bowl of an electric mixer fitted
with the paddle attachment, and beat until light and fluffy. Add vanilla,
and mix to combine. Add egg, and continue beating until well combined.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
Slowly add the dry ingredients to the butter mixture. Mix on low speed
until just combined. Stir in chocolate chips.
4. Scoop out 2 tablespoons of dough, and place on a prepared baking sheet.
Repeat with remaining dough, placing scoops 3 inches apart. Bake until
just brown around the edges, 16 to 18 minutes, rotating the pans between
the oven shelves halfway through baking. Remove from the oven, and let
cool slightly before removing cookies from the baking sheets. Store in
an airtight container at room temperature for up to 1 week.
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