You've changed...

you are my favorite chocolate chip cookies (though i have yet to try these, but shhh...let's not talk about that) cakey, tender and usually you hold your shape...which i love. i have probably made you a hundred million times or so, but this time you were different. flatter, chewier and not so fluffly. big sigh. i hope i haven't offended you with all of my other baking endeavors. or maybe i've lost my touch? i don't know. maybe we're just going through a little rough patch, my friend and standby. but, wait, i'm not saying you weren't delicious and soft, though a little chewy (not that chewy can't be good), and you still had that wondefully pleasing hint of salt and still perfectly paired with a glass of cold milk. but, you've changed dear cookie and i want you back. so, i promise you, we will work this out.



cakey chocolate chip cookies
from martha stewart holiday cookies 2005-06
like above, i don't know what changed here, but this is the recipe i have had success with before. if you want a cakey, tender and fluffier cookie, this is the way to go. i hope they work out for you...and me too.

2 1/4 cups flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter, softened
3/4 cup sugar
1/4 cup light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla
2 large eggs, room temp
2 cups chocolate chips

preheat oven to 350 F. line two baking sheets with parchement.

whisk flour and baking soda together in a small bowl. place butter and sugars in the bowl of a mixer fitted with paddle. mix on medium until pale and fluffy, about 2 minutes. reduce speed to low and add salt, vanilla and eggs. mix until combined, scraping bowl as needed. add flour and mix until just comined. stir in chips.

drop heaping spoonfuls onto baking sheets, leaving a few inches between each cookie. bake, rotating sheets halfway trhough (unless you do one sheet at a time in the middle rack of the oven), bake for 10-12 minutes until centers are set and edges are just golden. let cool on sheets 2 minutes before transferring to cooling racks.

can be stored for up to 1 week in an airtight container.