Martha Stewart's Cookies: Cakey Chocolate Chip Cookie

I finally got a copy of Martha Stewart's Cookies. A compilation of cookie recipes accompanied by tasteful colored photos.This book makes baking an enjoyable task by adding scrumptious descriptions of the impending task. Directions are simple and direct. I am also impressed with the variety and versatility of each recipe.

Try this - easily one of my favorite: Cakey Chocolate Chip Cookies. I recommend this with a tall glass of milk. Oh and please observe my new whiteware dishes - can't get over how nice this dishes stack. They are nothing but simple crisp porcelain china that highlights the beauty of any food.

Cakey Chocolate Chip Cookies - page 198: Cakey and Tender. (Makes 3 dozen)

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 3/4 sticks of unsalted butter, room temperature

3/4 granulated sugar

1/4 cup packed light brown sugar

1 teaspoon coarse salt

2 teaspoon pure vanilla extract

2 large eggs

2 cups semisweet or milk chocolate chips or a combination

of both.

Preheat oven to 35oF. Whisk flour and baking soda together in a bowl. Beat at medium speed butter and both sugars until pale and fluffy, about 2 minutes. Reduce speed. Add salt, vanilla and eggs, mix until combined. Carfeully add flour mixture, mix until combined and then stir in chocolate chips.

Drop in baking sheets and bake for 10-12 minutes. Cool in wire rack.