Cookies, not cake...

So maybe I lied, I am not okay with not having cake on our blog yet.

Pies, cookies, risotto (?), but no cake. My sanity hangs on a broken hinge until this situation is rectified.

These are simple chocolate chip cookies that I obsessively bake until they are barely cooked through so they retain their perfect soft chew.

Martha Stewart's Soft & Chewy Chocolate Chip Cookie recipe:

2 1/4 cups 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 and/or milk chocolate chips

Oven = 350. Don't wait. Turn it on!

Dry ingredients - mix them up, razzle dazzle them in a bowl and make sure it isn't a pile of flour with salt and baking soda dashed on top.

Sugar (both kinds) & Butter = heaven. Spend some time with them, mix them together with an electric mixer, fluff them, love them. Don't eat the butter and sugar, it is hard. Don't.

If you don't want a gross mixture of slime on your wall... turn your mixer down a smidge and add the eggs and vanilla. Don't use cold eggs, room temp is best.

Right, so apparently butter, sugar, eggs and vanilla isn't quite enough to make cookies.

Toss in the dry ingredients that you nicely mixed together earlier (right?). When you get it all in there and you have the best part of the cookie dough, go ahead and ruin everything by folding in the chocolate chips. Yes, I am a weirdo. The chocolate chips are not the best part.

Parchment paper is pretty awesome, try using it instead of plopping cookies directly onto a cookie sheet and reap the benefits of delicious cookies.

I like cookies that make people think they are not eating a lot when they have two or more. Somewhere between big cookie (oh, I'll have one!) and little cookie (may as well eat 5).

They take approximately 10-12 minutes in my oven to turn out just right, but keep an eye on yours to make sure you're not overcooking them. Once they've turned crispy brown on the top you've gone too far if you want to maintain the chew factor.


Some basic changes and tips:

Do not pack the flour into a freaking measuring cup. That makes disgusting cookies, and is not the correct way to measure anything dry.

Use a bit less baking soda (why do recipes constantly call for too much? It tastes gross!)

If you like your baked goods a little salty add a pinch more - I do.

Don't use cheap chocolate chips.


There is nothing extraordinarily special about these chocolate chip cookies, but they tend to disappear rather quickly...