soft & chewy chocolate chip cookies #tbt


chocolate chip cookies

I don’t know about you, but simplicity seems to be in short supply for me this week. This week’s throwback, the classic chocolate chip cookie, attempts to restore some much-needed calm. Not sure it’s working, but it’s worth a shot. Here’s to being one day closer to the weekend. 

Recipe after the jump.

soft & chewy chocolate chip cookies
  1. 2 ¼ cups all-purpose flour
  2. ½ teaspoon baking soda
  3. 1 cup (2 sticks) unsalted butter, room temperature
  4. ½ cup sugar
  5. 1 cup packed light-brown sugar
  6. 1 teaspoon salt
  7. 2 teaspoons pure vanilla extract
  8. 2 large eggs
  9. 2 cups (about 12 ounces) semisweet or milk chocolate chips
  1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
  2. In a small bowl, whisk together the flour and baking soda. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy.
  4. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
  5. Add flour mixture; mix until just combined.
  6. Stir in the chocolate chips.
  7. Drop heaping tablespoon-size balls of dough about 2 inches apart on lined cookie sheets.
  8. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes before transferring to a wire rack.
  9. Enjoy!
  1. Store cookies in an airtight container at room temperature up to 1 week.
Adapted from Martha Stewart
Adapted from Martha Stewart
Fortune Goodies
*Before relaunching Fortune Goodies into the site you see today, I had a short-lived Tumblr of the same name. The #tbt post series brings back some of the more successful recipes from that first iteration. These chocolate chip cookies made the cut. 

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