Wednesday, December 8, 2010

The softest chocolate chip cookies. Ever.

Yesterday was my boyfriends brothers Birthday. And of course, I felt the need to bake something. Since a cake had already been made, Joey (boyfriend) suggested M&M cookies, which are his brothers favorite. I searched for awhile looking for a recipe that was different than the usual chocolate chip cookie (flour, eggs, sugar blah blah blah) until I found this one for "soft chocolate chip cookies" which calls for sour cream in the recipe. I was into it. These cookies turned out so amazingly delicious and soft, that I decided to bake another two batches today. Super simple and amazing. Love it.

Soft chocolate chip cookies. Adapted from Martha Stewart. That bitch knows what she's doing.

1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
1 stick unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 tablespoons sour cream
3/4 cup semisweet chocolate chips
3/4 cup milk-chocolate chips (or M&Ms ;])

Preheat oven to 350. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
                                                              Mmm....cookie dough.....
Using a spoon (or your hands) drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set, about 12 minutes (but check after 10, to make sure the bottoms aren't burning)

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