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Irresistible Chocolate Chip Cookies

Authoradmin
DifficultyBeginner

Cookies! Always a favorite around here. They are the best grab & go treat, and easy to pack up in lunch boxes & hiking back packs. Don’t forget the ice cold milk to wash ’em down!

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins
 2 1/4 cups unbleached all-purpose flour
 1/2 teaspoon baking soda
 1 cup (2 sticks) unsalted butter, room temperature
 1/2 cup granulated sugar
 1 cup packed light-brown sugar
 1 teaspoon salt
 2 teaspoons pure vanilla extract
 2 large eggs
 2 cups (about 12 ounces) semisweet white or milk chocolate chips (a combo would be great too!)
Optional Add-ins
 1 cup dried blueberries or cranberries
 and/or 1 cup chopped walnuts or pecans
1

Preheat oven to 350 degrees F with the rack in the middle. Line 2 large baking sheets with parchment paper.

2

In a small bowl, whisk together the flour & baking soda. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars. Beat on medium speed until the mixture is light and fluffy. Reduce the mixer speed to low & add the salt,vanilla, and eggs. Beat until well combined, about 1 minute. Add the flour mixture; mix until just combined. Stir in the chocolate chips & any optional add-in's.

3

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets.

4

Bake 8-10 minutes until the cookies are golden around the edges, but still soft in the center. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

5

This recipe from Martha Stewart

Ingredients

 2 1/4 cups unbleached all-purpose flour
 1/2 teaspoon baking soda
 1 cup (2 sticks) unsalted butter, room temperature
 1/2 cup granulated sugar
 1 cup packed light-brown sugar
 1 teaspoon salt
 2 teaspoons pure vanilla extract
 2 large eggs
 2 cups (about 12 ounces) semisweet white or milk chocolate chips (a combo would be great too!)
Optional Add-ins
 1 cup dried blueberries or cranberries
 and/or 1 cup chopped walnuts or pecans

Directions

1

Preheat oven to 350 degrees F with the rack in the middle. Line 2 large baking sheets with parchment paper.

2

In a small bowl, whisk together the flour & baking soda. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars. Beat on medium speed until the mixture is light and fluffy. Reduce the mixer speed to low & add the salt,vanilla, and eggs. Beat until well combined, about 1 minute. Add the flour mixture; mix until just combined. Stir in the chocolate chips & any optional add-in's.

3

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets.

4

Bake 8-10 minutes until the cookies are golden around the edges, but still soft in the center. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

5

This recipe from Martha Stewart

Irresistible Chocolate Chip Cookies

~ Marla Meridith

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