Reader, I know.
This is difficult.
This is hard.
This is not easy to do, and I understand.
That penguin cookie jar is seriously too cute for your mind to control. I know. I feel your pain.
Oh. And cookies. Those don't help either.
I'm not too big of a fan of chocolate chip cookies. This could be because mine always burn or turn out flat. Yeah, that whole nestle tollhouse recipe everyone raves about? Seems that no matter what I do, I get burned chocolate chip pancakes instead of sturdy cookies. It sucks. It really does.
I have yet to come across a chocolate chip cookie recipe that has successfully given me my kinda chocolate chip cookie -- crisp, slightly crumbly, not too chocolate and melt-in-your-mouth when dipped in cold milk. Those are my kinda chocolate chip cookies. I guess you could say even after all the chocolate chip cookies I've tried, I'm still a chips ahoy! girl at heart ;).
Still, it's hard to really care when you don't get a chocolate chip cookie recipe right. There are so many others out there, the possibilities are endless, and even if you get it wrong there are still some desperate relatives (or very hungry mice, apparently; but that's a story for another day) who will eat it despite it's flaws and enjoy it thoroughly. That's kind of what happen
ed with these cookies.
Their perfectly soft -- cakey and delicious with just the right amount of chocolate chips in each little ball. I could've make them tinier, to be honest. And it would have probably helped to put them in the fridge for a little while after dropping them on the cookie sheets so they wouldn't have spread and burned on the bottom. But that's alright. They still came out good and, surprisingly, keep very moist and still cakey after a week of being in an airtight container. Good deal.
So if you're the cakey chocolate chip cookie type, definitely whip some of these up. Or if you know someone who likes cakey chocolate chip cookies, give it as a gift! After all, it is the season of giving. And I promise they won't mind if you have slightly burned bottoms. Promise.
(And no, I am not the least bit disturbed by the fact that you have to remove the penguins head to get the cookies. I just see it as if he's got cookies on his mind -- haha, get it? yeahh. I'm good.)
Cakey Chocolate Chip Cookies
(recipe by Martha Stewart)
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12oz) semi-sweet and/or milk chocolate chips
1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together flour and baking soda; set aside.
3. 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 salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
4. Add flour mixture; mix until just combined. Stir in chocolate chips. Turn out dough into plastic wrap and refrigerate for 1 hour if desired.
5. When ready to bake cookies, drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
6. Bake until cookies are golden around the edges and slightly set in the center, 10 to 12 minutes. Remove from oven and let cool on baking sheet 1 to 2 minutes. Transfer to wire wrack, and let cool completely. Store cookies in airtight container at room temperature up to 1 week.