FOR THE SOFT COOKIE LOVERS  
 Sometimes you just want a very soft and chewy chocolate chip cookie.  That’s what attracted me to this recipe.  
 There are so many different chocolate chip cookie recipes out there.  All with the same ingredients, just different ratios.  This recipe calls for more brown sugar than white sugar and more vanilla than usual.  Also the mix of milk chocolate and semi-sweet chip was a combination I wanted to try. I usually mix bittersweet and semi-sweet chocolate chips in my cookies.   
 My brother’s regional tournament is this weekend for his college baseball team.  Parents can bring treats to the club house for the coaches in between the games. So this was just the excuse I needed to bake something!!  BUT it was probably a bad idea that I try a new recipe for the first time to give to others.  Although I tried these cookies anyways.  I have to say, they are VERY SOFT.  Almost too soft that I may have underbaked them!  So if you are looking for a sweet and very soft and chewy cookie, here it is. Although I still reccommend trying a new cookie recipe on YOURSELF before baking it for others!  And to make them extra great, add more chocolate chips than it calls for. And you may need to add ¼ cup more flour too. 
 
  SOFT AND CHEWY CHOCOLATE CHIP COOKIES  
  Martha Stewart recipe   
   2 ¼ cups all-purpose flour  
  ½ teaspoon baking soda  
  1 cup (2 sticks) unsalted butter  
  ½ cup sugar  
  1 cup brown sugar  
  1 teaspoon salt   
  2 teaspoons pure vanilla   
  2 large eggs   
  2 cups (12 oz) Milk chocolate and semi-sweet chocolate chips  
    Preheat over 350 degrees. In a small bowl, whisk flour and baking soda.  In a mixer bowl, combine butter with sugars. Beat until light and fluffy. Add salt, vanilla, eggs and mix about 1 minute.  Add flour mixture adn mix until combined. Stir in chocolate chips.  Bake until golden around the edges (8-10 minutes) and still soft in the middle. Let cool on the baking sheet and then transfer to wire rack.     
 
 I put more chocolate chips on top of the cookies after they baked, but I don’t think they needed it.  After a few batches I just added more chips to the dough instead of putting them on top after and it looked a lot better.  I also added M&M’s to the batter half way through which added a nice sweet twist to the chocolate chip cookie look.

FOR THE SOFT COOKIE LOVERS

Sometimes you just want a very soft and chewy chocolate chip cookie.  That’s what attracted me to this recipe. 

There are so many different chocolate chip cookie recipes out there.  All with the same ingredients, just different ratios.  This recipe calls for more brown sugar than white sugar and more vanilla than usual.  Also the mix of milk chocolate and semi-sweet chip was a combination I wanted to try. I usually mix bittersweet and semi-sweet chocolate chips in my cookies.  

My brother’s regional tournament is this weekend for his college baseball team.  Parents can bring treats to the club house for the coaches in between the games. So this was just the excuse I needed to bake something!!  BUT it was probably a bad idea that I try a new recipe for the first time to give to others.  Although I tried these cookies anyways.  I have to say, they are VERY SOFT.  Almost too soft that I may have underbaked them!  So if you are looking for a sweet and very soft and chewy cookie, here it is. Although I still reccommend trying a new cookie recipe on YOURSELF before baking it for others!  And to make them extra great, add more chocolate chips than it calls for. And you may need to add ¼ cup more flour too.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Martha Stewart recipe

  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter
  • ½ cup sugar
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla
  • 2 large eggs
  • 2 cups (12 oz) Milk chocolate and semi-sweet chocolate chips

Preheat over 350 degrees. In a small bowl, whisk flour and baking soda.  In a mixer bowl, combine butter with sugars. Beat until light and fluffy. Add salt, vanilla, eggs and mix about 1 minute.  Add flour mixture adn mix until combined. Stir in chocolate chips.  Bake until golden around the edges (8-10 minutes) and still soft in the middle. Let cool on the baking sheet and then transfer to wire rack. 

I put more chocolate chips on top of the cookies after they baked, but I don’t think they needed it.  After a few batches I just added more chips to the dough instead of putting them on top after and it looked a lot better.  I also added M&M’s to the batter half way through which added a nice sweet twist to the chocolate chip cookie look.