There’s always going to be the “best” chocolate chip cookie recipe, or the famous $250 Neiman Marcus recipe or that debate over whether or not a chocolate chip cookie should be soft, hard, chewy, flat or round and the list goes on! To tell you the truth, I’ve never met a chocoalte chip cookie I didn’t like. Honest. So these are not the claim to fame world’s best chocolate chip cookie, but I have made them before and they are a favorite of mine. I like my cookies chewy and crunchy sometimes, but when I want a softer one I reach for this recipe. It’s from Martha’s cache of cookie recipes and Im sure she even has more than she can count, nor could she sooner choose a favorite.
Soft Chocolate Chip Cookies – Martha Stewart
*Update: this is Feb 17th’s Cookie of the Day
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 7 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons sour cream
- 3/4 cup semisweet chocolate chips
- 3/4 cup milk-chocolate chips
- Preheat oven to 350. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand.
- Cover, and freeze for 10 minutes.
- Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.
I am so happy to finally have a cookie jar!! While girls my age (twenty) were asking for UGG’s and LuLu Lemon pants for Christmas I was wishing for a cookie jar! (true story, and no I dont already own UGG’s or even one pair of LuLu Lemons) I had wanted a cookie jar for so long and I dont know why but I could not find one anywhere, and I mean anywhere! I had looked high and low, at Homesense, WInners, JYSK, The Bay and everyother homestore. Then on a last trip to the mall before Christmas I spotting this glorious shining Jar Of My Dreams! I quickly explained where exactly it was located along with a picture of it and sure enough someone bought it and placed it under the tree =) And now I am so happy to christen it with it’s first of many cookie inhabitants!
I love the Martha website, and I visit it often for ideas and inspiration. I love checking out the cookie of the day! I found this weeks cookie of the day, Nov. 2nd, ”Cowboy Cookies” and it looked de-licous! I have been wanting to make it since Sunday!..But I thought I would wait a day or so after eating so many chocolates leftover from Halloween! I also happened to have all the ingredients on hand..so that was a plus! These weren’t too sweet so they were just right after the weekend. I would recommend you whip up a batch for your cowboys! (and cowgirls!)
The little cowboy hat was the added touch! Jordan bought me a necklace that came in this little cowboy hat jewelry box for a Christmas present when we first stared dating! I added some ribbon to it for the photo =)
Try these! And you’ll be sure to roundup a group of hungry people!
From the Martha Stewart Living: Cookie of the Day
Makes about 5 dozen ( I didn’t even come close to 5 dozen..so unless you make them really tiny don’t think it will get this many cookies!)
- Vegetable oil cooking spray
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 8 ounces (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old-fashioned oats
- 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
- 3 ounces (3/4 cup) pecan halves
- 1/2 cup shredded unsweetened coconut
I also added some Raisins.. to trick me into thinking their healthy! I also used about 2 tbsp. apple sauce as I didn’t have quite enough butter. These are yummy!
- Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.
- Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
- Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
- Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
- Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)