These are the best chocolate chip cookies. I realize this is a bold claim but this cookie is the best of both worlds… They are crispy AND chewy.
Crispy and chewy cookies are always superior in my book. I like the texture better and few things are as delicious as biting into a warm cookie with some density.
Chocolate chip cookies have always given me a hard time. They would be way too hard and occasionally way too soft. I had a hard time getting any middle ground.
Enter, Martha Stewart. She said they were chewy and crispy and I pretty much believe whatever Martha has to tell me.
No lies! The cookies are fantastic. They are the only chocolate chip I make now. They also freeze really well, so it’s nice to make a batch and have them on hand for a couple of months… if they last that long.
Chocolate Chip Cookies
Adapted from Martha Stewart
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1 cup light-brown sugar, packed
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips
Preheat oven to 350 F.
Whisk flour and baking soda together, set aside.
Using the paddle attachment of a stand mixer, cream butter and sugars until light and fluffy.
Add salt, vanilla and eggs. Mix to combine, about 1 minute.
Add flour mixture and beat until everything is incorporated.
Stir in chocolate chips.
Form into tablespoon size balls and put on parchment lined sheet pan 2 inches apart.
Bake for 8 minutes or until cookies are golden along the edges, but still soft in the middle. Cool on baking sheet for 1 minute and remove to a cooling rack.
Store in an airtight container for up to 1 week or freeze for 6-8 weeks.