Sunday, January 13, 2013

Soft and Chewy Chocolate Chip Cookies

I had an interesting day today ... We went bowling at 9am to avoid the crowd.  Conclusion I suck big time lol ... should have just gone for archery instead haiz ...

So after bowling is Art Science Museum ... hmmm ... it didnt happen ... on the way there it rained so heavily so we U-turned and went home. =( Sad huh ...

Since we din go to the Museum I have nothing to do ... so boring! so I decided to bake ... heeh.

Taken from: Martha Stewart


Soft and Chewy Chocolate Chip Cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 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

Directions

  1. 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.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. 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. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

2 comments:

joceline lyn said...

look very nice!Thanks for sharing~

Ilah A. Manaf said...

Hi Joceline,

Not a prob! Have fun baking... your site looks delish too~!