Martha Stewart's Chocolate Chip Cookies

For those of you who wondered where did I ever get the recipe for such perfect crisp yet chewy and soft cookies to offer my students who came to the English Tea Time session last week, the answer is as simple as that: Martha Stewart.

What did you just say? Who is Martha Stewart? Come on! You've got to be kidding me! She's only the most organized, the most skilled, the most classy and talented housewife on earth. She does everything, knows the secrets to anything when it comes to cooking, baking, cleaning, sewing, organising, etc. She's the mother you've always wanted to have, or the one you'll always want to be. She's the goddess who will make you swear that one day, yes, one day, you will reach her level of perfection.

Only you won't, because it's impossible. I mean, I admire her, I wish I was her, but I also know that there must be a whole team of assistant next to her 24/7 to be enable her to shine as she does, and to teach the recipe of chocolate cookies as she does.

By the way, have you ever baked a recipe in English? Well, now's the time! And believe me, you're in for a treat! For the original recipe, click here

Ingredients:

• 2 1/4 cups all-purpose flour (300gr)

• 1/2 teaspoon baking soda

• 1 cup (2 sticks) unsalted butter, room temperature (225gr)

• 1/2 cup granulated sugar (100gr)

• 1 cup packed light-brown sugar (200gr)

• 1 teaspoon salt

• 2 teaspoons pure vanilla extract

• 2 large eggs

• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips (250gr)

Directions

• Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

• Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

And if you wonder what those delicious-looking blueberry muffins are made of... well you'll have to wait until my next "baking" blog note!

Enjoy!