OCTOBER 2003
Recipe of the month

Chocolate Chip Cookies

2¼  C all-purpose flour
½  tsp baking soda
1¼  C (2½  sticks) unsalted butter, room temperature
1¼  C granulated sugar
¾  C packed light-brown sugar
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
¼  C water
2 C (12 oz) semisweet chips

Preheat oven to 350°F.

Whisk flour and baking soda together in small bowl.

Beat butter and both sugars in mixer until light and fluffy. Reduce speed to low; add salt, vanilla, eggs, and water. Beat until well mixed. Add flour mixture; mix until just combined. Stir in chips.

Drop heaping tablespoon-sized balls of dough about 2 inches apart on baking sheet.

Bake until cookies are golden brown, 12-15 minutes. Remove from oven and let cool on sheet 1-2 minutes. Transfer to wire rack and let cool completely. Cookies will keep up to a week in airtight container.

NOTES: This is the crispy cookie version of the recipe (as opposed to the chewy or cakey versions).

Source: Martha Stewart Living October 2003


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