Soft and Chewy Chocolate Chip Cookies (adapted from Martha Stewart)
We're adapting Martha Stewart's Soft and Chewy Chocolate Chip Cookies for Tiny Kitchen Recipe Remix Month. No sweeter words have ever been spoken. And when Martha Stewart’s saying it, it’s definitely a good thing.
Servings: 12 cookies
Calories: 242kcal
Ingredients
SO WHAT YOU'RE GONNA NEED IS:
- 1 cup + 2 Tablespoons Flour
- 1/4 teaspoon Baking Soda
- 1/2 cup Butter
- 1/4 cup Sugar
- 1/2 cup Brown Sugar (light or dark) packed
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 Egg
- 1 cup Chocolate Chips
YOU'LL ALSO NEED:
Instructions
- In smaller mixing bowl, combine Flour and Baking Soda. Lightly stir and set aside.
- In larger mixing bowl, combine room temperature Bitter, Sugar and Brown Sugar. Using Hand Mixing, mix on medium until it is light and fluffy.
- Add Egg, Vanilla Extract and Salt. Continue mixing with Hand Mixer until thoroughly mixed.
- To the same bowl, slowly add Flour mixture to the Butter mixture a little bit at time, continuing to mix until all the Flour mixture is thoroughly incorporated. (Don’t forget to scrape down the side to make sure everything is mixed in.)
- Fold in Chocolate Chips.
- Scoop 2 Tablespoons of Cookie dough onto the Silicone Baking Mat, leaving about 2 inches between scoops.
- Bake at 350 degrees for 8-12 minutes depending on their size. They will be done when the edges are golden brown and the centers are still looking a little bit soft.
- Let cool on Baking Sheet for 2-3 minutes until they are cool enough to transfer to a cooling rack or plate.
Nutrition
Calories: 242kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 205mg | Potassium: 29mg | Sugar: 22g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.9mg