I find myself conflicted.
On one hand, I have resolved to restart this baking blog. That means carving out a little time each week to putter in the kitchen and write. It also means that tasty treats will be frequently hanging out on our countertop.
On the other hand, I have also pledged to lose my last 15 pounds of post-baby weight. That means a 7 a.m. daily DVD date with Jillian Michaels and weekly yoga classes. It should also mean avoiding everything buttery, sugary and delicious.
I hope you see my dilemma.
But as a wise old philosopher once said, everything in moderation. That means have one cookie (or two, just definitely not three). Have a small slice of cake.
That seems reasonable to me. After all, I can’t imagine living in a calorie counted world that prohibits me from eating one of these…
To me, one of life’s simple pleasures is biting into a freshly baked Martha Stewart chocolate chip cookie. Crunchy on the outside, chewy on the inside. And don’t forget about the melty chocolate chips. Yum!
I have tried many a chocolate chip cookie recipe, and this is by far my favourite. If I was stranded on a dessert island (pun intended) and was only allowed one recipe, it would be this one.
Martha has found the magical combination of white and light-brown sugars, and pinch of salt. Do not substitute or tweak the quantity of any ingredients. The reason these cookies taste so good is because they are chalk full of butter and sugar.
The recipe gives you options for cookie sizes. I like the 4 inchers, which bake for 15 minutes. They have good heft, density and texture.
Please give these a try – enjoy!
The Chocolate Chip Cookie
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 sticks unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
12 ounces semisweet chocolate chips or chunks (2 cups)
Preheat oven to 350 degrees F.
Sift flour, baking soda, and 1 1/4 teaspoons salt into a bowl.
Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes.
On low speed, beat in eggs, 1 at a time.
Add flour mixture in 3 additions.
Beat in vanilla.
Mix in chocolate chips.
Scoop dough onto baking sheets, using the measurements listed below. Bake until edges are dark gold but centers are pale gold and look a bit underdone (for chewy) or until centers are set (for crisp), according to times listed below. Transfer sheets to wire racks. Let cool for 5 minutes. Transfer cookies to racks. Let cool completely.
For 3-inch cookies, use a 1 1/2-inch scoop (2 tablespoons). Bake for about 11 minutes for chewy or 14 to 16 minutes for crisp. (Makes 4 dozen)
For 2 1/4-inch cookies, use a 1 1/4-inch scoop (1 tablespoon). Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 8 dozen)
For 1 1/2-inch cookies, use 1/2 teaspoon dough. Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 12 dozen)
For 4-inch cookies, use a 2 1/4-inch ice cream scoop (1/4 cup). Bake for 14 to 15 minutes for chewy or 18 to 20 minutes for crisp. (Note: I bake mine for 15 minutes)