This recipe has revolutionized my cookie standards.
SOFT CHOCOLATE CHIP COOKIES
(from Martha Stewart Living)
Makes about 2 dozen
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
7 tablespoons 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
1. Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until light and fluffy, 3-5 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 the chocolate chips by hand.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.
Seriously the best cookie I've experienced, and I do not exaggerate. (Alright, so I do exaggerate on a regular basis, but I meant right now. In this particular instance, I don't even need to exaggerate, because the truth is that impressive.)
I never thought it possible, but this recipe has engendered a personal fondness of Martha. If I start slipcovering all my furniture and potting moss in bronze Asian vessels, please come take me away.