Stressed is desserts backwards. This is the last week of the school year, so it has been rather busy. Baking with limited time is always easier when you keep things simple, so I chose a classic recipe that can be made in your sleep!
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed dark brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs12 ounces semisweet baking chocolate, chopped
1. Preheat oven to 350 degrees F. In a small bowl, sift together flour and baking soda. In mixer, beat together butter and both sugars until light and fluffy. Add the salt, vanilla, and eggs; beat on low for 1 minute or until well combined. Slowly add the flour mixture, mix until combined. Fold in chopped chocolate.
2. Drop tablespoon sized scoops onto greased baking sheet. Bake until cookies are golden around the edges, 8-10 minutes. Let cookies cool on pan 1-2 minutes and then transfer to cooling racks to cool completely.
Makes 2 dozen cookies
Recipe adapted from Martha Stewart’s Soft and Chewy Chocolate Chip Cookies