I’m admitting defeat. Delicious chewy, chocolatey defeat. For years I’ve es’chew’ed the chewy chocolate chip cookie, wanting only to find a recipe for it’s perfect crunchy counterpart. Since learning that Chips Ahoy are not able to be duplicated in the kitchen (I’ve since found out that’s not necessarily true), I set out to find a go-to chocolate chip cookie recipe once and for all.
I found this recipe on Martha Stewart’s website. Martha has never done me wrong in the past, but I still wasn’t sure this recipe was going to be ‘the one’. After baking them, I can safely say that I’m pretty sure it is. No one is more excited about this than hubby… for years I have tormented him by adding oatmeal, nuts, seeds, Craisins or God forbid, raisins to his favourite cookie. It turns out, this recipe is almost exact to the one on the back of the Chipits chocolate chip bag, which was what I always used when I was a teenager baking in my mom’s kitchen… guess I should have just stuck with what I knew.
Soft & Chewy Chocolate Chip Cookies
Adapted from Martha Stewart, makes about 3 dozen.
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 cup unsalted butter, room temperature
1/2 cup white sugar
1 cup brown sugar (I used light)
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
2 cups (I used about 1 1/2 cups and it was enough) chocolate chips (I used a combo of semi-sweet, white and chopped up milk chocolate bunny)
In stand mixer fitted with paddle attachment (or old school with a mixing bowl and wooden spoon), cream butter and both sugars together until light and fluffy. Add in vanilla and then add in eggs, one at a time, mixing well. In another bowl, stir together the flour, baking soda and salt and add it to the creamed mixture all at once, just bringing it together. Add in the chocolate chips and finish mixing by hand… just until the chips are well mixed throughout the dough and no dry bits of flour remain.
Spoon rounded tablespoons (my small cookie scoop was perfect) about 2 inches apart on parchment-lined cookie sheets. Bake in a preheated 350 oven for 8-10 minutes. I used my convection fan setting and baked them at 325 for 11 minutes and found them to be perfectly baked.
As much as these are delicious straight out of the oven, they are even better when cooled alongside a big glass of milk.
Simple, chocolatey chip goodness.