All-American Chocolate Chip Cookies

Chocolate Chip Cookie StackAhhh, the Fourth of July. Fireworks, family and food. I thought about doing a red, white and blue themed post for this very special occasion, but honestly, I just wasn’t in the mood. Then I thought about a grilling post. But let’s face it; I am the stereotypical woman when it comes to the grill: I leave it to the men (for the most part).

Wanting to be festive, I perused the grocery store aisles for inspiration. And what came to me were chocolate chip cookies. I couldn’t stop thinking about those silly chocolate chip cookies! But when you think about it, how much more patriotic can you get than with America’s favorite cookie?

There is much debate over what makes a perfect chocolate chip cookie, but really, you can’t go wrong with this old favorite. This is a very easy recipe – an adaptation from the Martha Stewart collection. These cookies are crispy around the edges and chewy in the middle, not to mention dripping with chocolate. Divine. Happy Fourth of July!

 

All-American Chocolate Chip Cookies

*Adapted from a Martha Stewart recipe

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

1 cup semisweet chocolate chips

1 cup milk chocolate chips

Preheat your oven to 350 degrees. 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. Add the salt, vanilla, and eggs (one at a time). Beat until well mixed, about 1 minute. In a small bowl, whisk together the flour and baking soda. Add flour mixture to the egg mixture and mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough on baking sheets lined with parchment paper. (My cookies spread out quite a bit, so leave some room in between them!)

Bake until cookies are golden around the edges, but still soft in the center. (I’m not sure if it is the Colorado altitude or my oven, but it took my cookies about 18 minutes per sheet to bake.) Remove the cookies from the oven, and let them cool on the baking sheet 1 to 2 minutes. Then transfer to a wire rack, and let cool completely.

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