As a vegan, I loved taking “fail-proof” recipes and adapting them to be vegan and proving that they were still sinfully delicious and could have a good texture when vegan. Right now though, I am loving baking with butter and eggs for one main reason: I get to try to all of these same recipes (and others that I have been oggling for years) exactly as they were meant to be made! I really do think that my vegan versions were wonderful and tasty, but it’s interesting to again taste flavors that I haven’t had in a long time and find out what the recipes were supposed to taste like. Of course I had to start out with a basic Martha Stewart recipe to see what the standard out there has been for a buttery, soft, and chewy chocolate chip cookie. And, dang! These cookies hit the spot. They were easy and quick to whip up and everyone who has tried them has asked for another. And another. And another…
Martha suggests using room temperature butter, but I have heard that if you melt the butter (and then cool it to room temperature), you will get a chewier cookie. I don’t know if that’s true because I didn’t do a controlled experiment in this case but I did try melting the butter, and I liked the results. Otherwise this is Martha’s recipe exactly, and makes about 3 dozen cookies.
2 ¼ cups all-purpose flour
½ tsp. baking soda
1 cup unsalted butter, melted and then cooled
½ cup granulated sugar
1 cup packed light brown sugar
1 tsp. coarse salt
2 tsp. pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips
Preheat your oven to 350 degrees F. Melt butter in a saucepan and let cool while you whisk together the flour and baking soda in a bowl. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.
Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges turn golden but centers are still soft, 10 to 12 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.