A couple of days ago I was doing the shopping and I found the biggest chocolate chips ever. In Italy we have small ones (we call them gocce – drops, as they are really tiny). It goes without saying I had to make chocolate chip cookies! Usually, when i don’t have the right kind of chocolate chips, I use chopped dark chocolate and it works as well. But this time…Omg, the cookies turned out great!
Between a thousand recipes for Chocolate Chip Cookies I choose one from Martha Stewart’s book ‘Cookies’ my baby gave me (I love him also cause he perfectly knows a book like that makes me happier than anything else). It’s not the traditional recipe, as it’s rather cakey than chewy. But I definitely love it!
CAKEY CHOCOLATE CHIP COOKIES
Prep Time: 10 min Baking Time: 10-12 min
To make about 36 cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate 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. 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, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.