Although I’ve had urges to bake lately, I haven’t had the most time in the world. A few of my friends have been bugging me about the next time they’re going to get some sort of sweets from me. Well…. since I’ve been itching to bake something, but haven’t had much time to do so, cookies it was gonna be!! Thin, buttery, crispy edged chocolate chip cookes to be exact! Cookies are so convenient to make and don’t make a sink full of dirty dishes. Just make the batter, prescoop then into little balls, and stick them in the refrigerator/freezer. When you feel like eating a cookie or have a last minute potluck to go to, take the dough out and you have goods in a matter of minutes!!
I wanted to try a new chocolate chip cookie recipe since I’m still on the hunt for the PERFECT CCC! This one comes close. I’d like the cookie to be slightly thicker and a little chewier, but the taste is definately there. I baked a couple cookies on an old metal cookie sheet with parchment paper and some more on the same pan on a silpat. The cookies baked on the silpat came out slightly chewier so if you prefer a really crispy cookie, I recommend baking on parchment paper. Also, these cookies didn’t stay chewy for very long. By the end of the day, they had become quite crispy.
I figured I’d try a Martha Stewart recipe cause you know… when it comes to cookies, she is the wo-MAN! There’s another Martha Stewart CCC recipe floating around. I’ll try those next time (not saying these weren’t nearly perfect already).
P.S. Make sure you lay these cookies FAR apart from each other. They spread like crazy. Here’s how I made them!
Crisp and Chewy Chocolate Chip Cookies
From: Martha Steward
Makes about 20 cookies
2 3/4 C. flour
1 1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 1/4 C. unsalted butter, softened
1 1/4 C. packed brown sugar
3/4 C. sugar
2 large eggs
1 tsp. vanilla extract
1 1/2 c. chocolate chip cookies (I used 2 cups of nestle chocolate chunks)
Sift flour, salt, baking powder, and baking soda into a medium bowl.
Cream softened butter with sugars on high speed until light and fluffy. Next, beat in eggs one at a time. Add the vanilla. Add the sifted dry ingredients into the butter mixture and beat on low speed. When the mixture is combined, add the chocolate chips and mix with a wooden spoon or continue beating on a very low speed.
Place the dough into a bowl and cover. Place in the refrigerator for at least one hour.
Preheat oven to 350 F and line a cookie sheet. Place about 2 Tbsp. of cookie dough (in a ball-like shape) 3 inches apart of each other and bake for about 15 minutes.