Everyone has a preference when it comes to the type of cookie that will satisfy that cookie craving. Some like the crispy cookie that snaps when you bite into it. Others prefer cookies filled with nuts and anything else they can find in their pantry. I like a chewy cookie, especially when it comes to the traditional chocolate chip style cookie.
The other night, I wanted to do some baking after My Boys went to bed so I pulled out Martha Stewart's Cookies. While I enjoyed the Cook’s Illustrated chocolate chip cookie, I was looking for something cake-like in texture. I love this cookbook because the cookies are organized by their texture, so it makes it easy to select one based on your current mood.
Since I had used the last of my chocolate chips in the Banana Chocolate Chip Muffins, I decided to use peanut butter chips in these cookies. As with most chocolate chip style cookies, they are very simple to put together, and include the usual ingredients. The difference in this recipe is that they have reduced the amount of butter and brown sugar in order to produce a thicker, fluffier cookie.
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My cookies were slightly thicker than other recipes I have tried, but not significantly. They do stay soft and chewy even after a day in a tightly sealed container. They have a tender crumb and larger one’s will fall apart easily.
We enjoyed these cookies, but I think I like the browned butter addition from the CI recipe and may try incorporating that next time.
Here are some other sweet treats that are sure to tempt you:
My Kitchen Cafe shared a Chocolate Chip Cake that would solve the cakey cookie dilemma!
Karen Cooks enjoyed a slice of Lemon Rosemary Pound Cake - a bit of savory and sweet to accompany your afternoon tea.
Head over to Annie's Eats and check out the Butterfly Cupcakes she made for her babysitter's daughter... simply adorable!
Cakey Chocolate Chip Cookies
Source: Martha Stewart’s Cookies
2 ¼ cups all-purpose flour
½ teaspoon baking soda
14 tablespoons (1 ¾ sticks) unsalted butter, room temperature
¾ cup granulated sugar
¼ cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semi-sweet or milk chocolate chips (I used peanut butter chips)
Preheat oven to 350 degrees. Whisk together flour and baking soda in a bowl.
Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, 2 minutes. Reduce speed to low, then add salt, vanilla and eggs; mix until combined. Add flour mixture and mix until just combined. Stir in the chips.
Drop tablespoons of dough onto a parchment lined baking sheet, spaced 2 inches apart. Bake until centers are set and edges are golden, between 10-12 minutes. Allow to cool 2 minutes on the baking sheet, then transfer to wire racks to cool completely.
Store in air-tight containers for up to 1 week.