I'm so happy that after so many trials and recipes, I finally found the perfect Chewy Chocolate Chip Cookie recipe! Each time I've tried in the past, it would taste good but it never looked perfect. Most of the time, it would melt and the cookie dough became one big huge chocolate square!
But I never gave up :)
So when I saw the Martha Stewart "Cookies" book at my local library, I picked it up and promised to try the recipe, which I did this weekend and lo and behold: the perfect chocolate chip cookie recipe!
Below is the recipe from the book, which you can also find online, but I made a few changes. This time I put the dough in the freezer for up to 1 hour and I think that's what did the trick!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 200gr unsalted butter, room temperature
- 1/2 cup sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
Directions
- In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Divide the mixture in half, and put each half in plastic film (see sample below). Since the dough is very soft and sticky, I prefer to put it in the freezer first to let it set and become hard. Keep in the freezer for approximately 30 minutes to 1 hour.
- 15 minutes before you want to bake your cookies, preheat the oven to 200 degrees celsius. Take the dough out of the freezer and cut around 2cm and roll into tablespoon-size balls of dough. Place them about 4-5 cm apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 10 to 15 minutes. 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.
Photo courtesy of this blog
