chewy chocolate chip cookies

Today I've made some cookies...

Remember the nursery game that goes…

“Who stole the cookie from the cookie jar? I think (supply name here) stole the cookie from the cookie jar. Who me? Yes, You! Not, me. Then who? I think (supply name here) stole the cookie from the cookie jar.” (and the cycle continues…until someone gets uber exhausted!) Yep, that's me!

I think I’ve been repeating this while I make my cookies to the annoyance of anyone within hearing distance. Hehehe

array of cookies...aren't they beauties?

So this afternoon I’ve decided to make some chewy chocolate chip cookies! (my first time ever!) Why? Because I like variety—of things I make…I just finished “perfecting” Brazo de Mercedes last night (my mom calls it brazo ni pitie—translation:my arms! Tsk tsk)

Anyhow, as I’ve said I’ve made some chewy chocolate chip cookies. I like my cookies chewy! I don’t like those crispy and challenging to the teeth kind of cookies! I wanted to experiment on my "baking" skills!

So here’s how I made did. (by the way, my mom—my taste tester—said that my cookies, for a first-timer was perfection! Cool right? I loveeeet!)

Got this recipe from Martha Stewart. Thanks Martha, hehehe

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 cup (2 sticks) unsalted butter room temperature
• 1 1/2 cup granulated sugar
• 1 tsp salt
• 2 tsps vanilla extract
• 2 large eggs
• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

1. Preheat oven to 350F (175C). In a small bowl, whisk together the flour and baking soda, set aside.

2. In another bowl (where we will use electric mixer), combine the butter with both sugars. Beat on medium speed until light and fluffy.

3. Reduce speed to low and add the salt, vanilla, and eggs (I like to do this gradually, one at at time). Beat until well mixed, about 1 minute.

4. Add flour mixture and mix until just combined.

5. Stir in the chocolate chips. FOLD IT IN! Until chocolate chips are well-blended.

6. Drop tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

7. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.

8. Remove from oven, and let cool on baking sheet 1 to 2 minutes.

9. Store cookies in an airtight container at room temperature up to 1 week.

finish product :D

my number 1 fan...delighted to eat a cookie

still on a sugar high,

prettytwistedchip--err chick :P