Hey there, cookie aficionados! Are you ready to dive into a world of sweetness and cookie goodness? Buckle up, because we are about to embark on a delightful journey that might just involve a little sugar rush and possibly some cookie-induced giggles. Today, we’re flipping the oven on to bake some cookies that would make even the toughest cookie critics crumble in joy. Let’s get on with it, shall we?
Sweet Martha’s Cookies
If there’s one thing that can unite the masses, it’s a plate full of cookies. And not just any cookies, folks—we’re talking about those ooey-gooey, chocolate chip marvels that tantalize your taste buds and tickle your senses. Are you ready to find out how to make these divine morsels? Well, put on your apron because we’re about to get a little messy!
### Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon coarse salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
Instructions:
- Preheat your oven to 350°F (or 180°C if you’re on the other side of the world). Make sure it’s nice and hot, just like your favorite beach with a side of sunshine!
- In a small bowl, whisk together the flour and baking soda. Just like you’re whisking away your worries—let’s keep the good vibes rolling!
- In a large bowl, using an electric mixer, cream the butter and sugars on medium speed until light and fluffy—like clouds on a sunny day.
- Add the salt, vanilla extract, and eggs, mixing until combined. It’s okay if you get a little cookie dough on your hands; that’s just part of the fun!
- Gradually add in the flour mixture, mixing until combined. Now, fold in those glorious chocolate chips like you’re folding a cozy blanket around your shoulders on a chilly evening.
- Drop tablespoonfuls of the dough onto lined baking sheets, giving each cookie a little room to spread happiness as they bake.
- Bake for about 12-15 minutes or until the edges are golden brown. Try not to eat the entire batch before they cool. We believe in cookie restraint… sort of.
- Let them cool slightly on the baking sheets before transferring them to wire racks to cool completely (if they make it that far!).
And there you have it! Your kitchen is now officially the headquarters of cookie joy. So grab a glass of milk, take a bite, and enjoy the sweet reward of your labor. Happy baking!
Classic Sweet Martha’s Cookie recipe To Bake
source = www.pinterest.com
