All the rainy weather makes me feel like it is really the season to enjoy chocolate chip cookies with a nice cup of tea.
Hubby and I have been feeling heaty thus I have been shelving the idea for the longest time.
Come last weekend, I could take it no more...I took action.
I would have attempt my friend, Grace's recipe but as I was outside and I cannot seem to locate the recipe online, I googled and found Martha Steward's recipe thus I decided to try it.
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
2 cups (about 12 ounces) semisweet and/or milk chocolate chips (I used semisweet chocolate chip)
1) 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. (I do not have a mixer thus I whisk everything by hand.)(T_T)
2) Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. (You can opt for cookie scoop if you have. I used a teaspoon as I prefer bite size cookies)
3) Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 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.
I definitely prefer milk chocolate chips I guess but the supermarket I went too only has semi-sweet chocolate chips. On the overall, this is quite a success except that I used less flour then required simply because I ran out of it. I believe with more flour it would have turned out quite splendidly. I might also adjust the sugar proportion I guess. I still prefer it to be a bit softer....
Well, we all learn and let's hope my next try will be much better. =)