Who doesn’t love a good chocolate chip cookie? I have a recipe that I love love love, this one (pictures are awful; but cookies are awesome). And I’ve tried Alton Brown’s “The Chewy”, you can see and get my opinions here. But I have Martha Stewart’s Cookies book, that I’m pretty much obsessed with. That book, has FOUR chocolate chip cookie recipes. I figured it was about time I gave one of them a shot. I chose the one the book describes as Soft & Chewy. These were great cookies. They tasted delicious. They looked pretty. They were just… a little more cakey than The Boy & I prefer. I find this funny, because this book has a cakey chocolate chip cookie recipe, and it’s not this one!

I’m not sure I’ll make these again. But that’s not to say this wasn’t a great cookie. As I said before, it was really yummy. But it was puffy! I don’t post recipes I don’t endorse, so don’t get me wrong, just because this wasn’t my favorite chocolate chip cookie, doesn’t mean I don’t think someone else will love it. So, if you’re looking for a pretty looking, and great tasting chocolate chip cookie, that’s puffy and cake-like, try this one! It’s called “Soft & Chewy”. This leads me to wonder, maybe I did something wrong when following the recipe. Please let me know if anyone else made this recipe, and got the same results.


Soft & Chewy Chocolate Chip Cookies


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


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, 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.

**With all chocolate chip cookies I bake now, I refrigerate the dough for at least 24 hours before baking**

Another fun part about making these cookies, is it was the first thing I’ve baked using the Mexican vanilla my friend Liesl got me, way back when she went on a Mexican Riveria cruise! I think when she gave it to me, I had just opened a new large bottle of vanilla. So, YAY for foodie friends!!! Thanks again Liesl!