“this is a cookie recipe that I adapted from a Martha Stewart cookbook. I absolutely love the texture and chewiness of this recipe. A couple of days later (in an airtight container) they're still soft and chewy.”
READY IN:
55mins
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Allow unsalted butter and eggs to sit at room temperature for 30 minutes before using. Butter is room temperature when it hold an indentation without oozing out of wrapper.
  2. Preheat oven to 350 degrees and line baking sheets with parchment paper (it cuts down on cleaning time and bakes cookies a bit more even)-If you don't have parchment paper then don't worry about it.
  3. Place oven rack in the middle position.
  4. Combine flour, salt, and baking soda in a bowl and whisk together- set aside.
  5. Cream butter, butter flavored shortening, granulated sugar, and dark brown sugar until light and fluffy- this can be done by hand or using an electric mixer.
  6. Add in eggs one at a time until each egg is fully incorporated into the dough.
  7. Stir in vanilla.
  8. Add dry ingredients to dough in three equal parts making sure the ingredients are fully incorporated after each addition.
  9. Stir in chocolate chips.
  10. Drop cookie dough by the teaspoonful on the cookie sheet about 2 inches apart (I found using a cookie dough scooper works wonders and keeps cookie sizes uniform).
  11. Bake on the middle rack of oven for 10-12 minutes making sure cookies appear somewhat browned around edges and slightly undercooked.
  12. Cool on cookie sheet for 5 minutes before transferring to wire cooling rack.

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