You’d think with all the baking I do the house would be flooded with baked goods. I don’t know where it all goes sometimes! We found ourselves dessert less on a Saturday night and I wanted instant gratification so I picked some chewy cookies that required no fuss!
I didn’t just want to make chewy chocolate chip cookies so I replaced half of the chocolate chips with the mini peanut butter cups I bought at King Arthur when I was in Vermont.
If I hadn’t been in desperate need for a cookie I probably would have refrigerated the dough for an hour. It got a little soft which resulted in a little spreading, but when you want a cookie nothing else matters!
2 1/4 cups plain flour
1/2 tsp baking soda
1 cup (2 sticks) unsalted butter
1/2 cup granulated sugar
1 cup light brown sugar, packed
1 tsp salt
2 tsp vanilla
2 cups chocolate chips (or mixture of chocolate chips and peanut butter cups)
- Preheat the oven to 350 F. Whisk together the flour and baking soda in a bowl and set aside. In a large bowl beat together the butter and sugars until pale and fluffy.
- Add in the salt, vanilla and eggs and mix until blended. Mix in the flour.
- Stir in the chocolate chips.
- Drop heaping tablespoons onto the baking sheets 2 inches apart and bake for 10-12 minutes rotating the tray half way through. Transfer cookies to a cooling rack.
adapted from Martha Stewart's Cookies