Chocolate Chip Cookies. Such an easy and simple cookie that many people don’t really think much about the recipe that they’re using when making this timeless treat.
That’s a mistake.
Your cookies are important. They must be magnificent. Really. Whats the point in making your own cookies if they’re no better then Chips Ahoy? No one’s going to come to the dark side for a plate of mediocrity, and thats why I suggest you try Martha Stewart’s “Soft and Chewy” Chocolate Chip Cookies, because they really are just that- soft and chewy. I can honestly say, that of all the chocolate chip cookie recipes I’ve tried (and believe me I’ve tried a plethora) these are simply the best. The are sweet, but not too sweet, and deliciously soft in the centre while maintaining a crisper outer layer. Even days later these cookies manage to stay deliciously chewy, unlike many others, which harden into cement-like blobs as they cool. Such dry cookies belong only on the stale shelves of strip-mall bakeries, where they pose no threat of exploding into a mass of sawdust cookie crumbs on the first bite, and dissolve in your mouth in a much similar fashion.
No, the days of such horrifyingly dry cookies are over, and at last there is a super quick and easy recipe to replace them. These cookies took me no more then half an hour from beginning to end, and the cookies themselves only took ten minutes to bake in the oven.
This recipe is really true to what you find on Martha Stewart’s website, if you use the proportions and follow the directions you should find your cookies bake in 8-10 minutes like the recipe says, and surprisingly (because I find this hardly ever happens) the recipe makes three dozen cookies like it says it will.
Three dozen cookies might sound like a lot, but when I gave these cookies to my parents to take to a party they were going to they came back with an empty platter. Literally not a single cookie was left, they were that popular.
To add variety to the cookies, you can add different kinds of chips; you don’t have to stick to basic chocolate or dark chocolate. For my version, I used chocolate chunks, because I had a ton, and this added a little bit more of a chocolate-y punch to the cookies then regular chips would. White chocolate or butterscotch chips would also work well in this recipe, and their substitution is very easy, simply use the same measurements but a different variety of chip!
Simply put these cookies are soft, chewy, and delicious, what more can you ask for?