The Only Chocolate Chip Cookies You’ll Ever Make

I’m serious when I say this, you may never make another chocolate chip cookie recipe again after making these. They are that good. As you can see in the picture, only a few are left in the jar and that’s just after a few hours of them being made. The best part is, is that you can make them with just a bowl and spoon, or your stand mixer. This recipe was my Grandmother, Nanny’s favorite cookie recipe and it always reminds me of her when I make them. The recipe is also totally adaptable. You can add all sorts of add ins: coconut, oatmeal, nuts, you name it. My favorite way to have a warm chocolate chip cookie is the old fashioned way, with a glass of ice cold milk. Adapted from Martha Stewart’s Cooking School Cookbook. Ingredients: 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 2 sticks (1 cup) unsalted butter, room temperature 1/2 cup granulated sugar 1 cup packed light brown sugar 1 teaspoon kosher salt 2 teaspoons pure vanilla extract 2 large eggs 12 ounces semisweet chocolate chips (2 cups) Optional- 1/2 cup of add-ins: coconut, oatmeal, nuts, sprinkle of cinnamon or flaky sea salt on top 1. Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips. 2. Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper. 3. 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 cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.


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