I wanted to find the best! I ended up on the Martha Stewart website. Of course she had a recipe that would probably turn out perfect... I tried it, and made a mistake that resulted in my cookies expanding like crazy! Opps. BUT these cookies turned out to be light and crispy on the outside and soft and chewy on the inside! HA. I still had a successful cookie recipe at hand. I have since made her recipe "the right way" and was disappointed. With that in mind I am including my "mistake cookie" recipe...I liked it, as did many others, perhaps you will too. I make no claims that it is the best. It is just a damn good one ;) Eat warm and with milk for pure bliss.
Chocolate Chip Cookies
Recipe adapted from Martha Stewart
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder (added to original recipe)
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (added to original recipe)
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking soda and baking powder; 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, almond extract and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop teaspoon-size balls of dough about 2 inches (THEY WILL EXPAND!!) apart on baking sheets lined with parchment paper (I used a silicon baking sheet).
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.EAT WHILE WARM!!!
