Cakey Chocolate Chip Cookies
adapted from marthastewart.com
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 3/4 sticks) butter, room temperature (half salted and half unsalted)
3/4 cup granulated sugar
1/4 cup packed brown sugar - half light and half dark
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs
1 1/4 cups semisweet chocolate chips
1/2 cup bittersweet chocolate chips
1/4 cup butterscotch chips
Preheat oven to 350 degrees.
In a small bowl, whisk together the flour and baking soda; set aside.
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. (yes, you can do this with a regular old hand mixer...)
Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
Add flour mixture; mix until just combined.
Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges and set in the center, 12 - 14 minutes.
Remove from oven, and let cool on baking sheet 1 to 2 minutes.
Transfer to a wire rack, and let cool completely.
Store cookies in an airtight container at room temperature up to 1 week.
No comments:
Post a Comment