Something came over me this week. Wednesday night I had a strong urge to make and eat chocolate chip cookies. Not chocolate chip with walnuts or half the sugar. Not chocolate chip with little butter. I wanted the real deal. They were in my brain. The sugar. The chocolate. The dough. Nothing could get my mind off those cookies.
Last night I made those cookies.
The recipe said it made three dozen cookies. By the time those little dough balls made it onto the baking sheet there were two and a half dozen. There’s no knowing what happened to the rest of that dough. Good thing I have a high tolerance for raw eggs.
Martha Stewart’s Cakey Chocolate Chip Cookies
Makes about 3 dozen
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. Store cookies in an airtight container at room temperature up to 1 week.
And I couldn’t be happier that I baked them.