I wanted to make some cookies, so I went on the hunt for a good recipe. I found a recipe for Soft and Chewy Chocolate Chip Coookies in Martha Stewart's Cookies book. Instead of just adding the chocolate chips, I also added some peanut butter and cinnamon chips as well. I got the inspiration from another recipe that was in the book, Chunky Peanut, Chocolate and Cinnamon Cookies. All the different flavors blended together make a delicious tasting cookie.
Soft and Chewy Chocolate, Peanut Butter and Cinnamon Chip Cookies
2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup granulated sugar 1 cup packed light brown sugar 1 teaspoon salt 2 teaspoons pure vanilla extract 2 large eggs 1/4 cup each of chocolate, peanut butter and cinnamon chips
Preheat oven to 350 degrees F. Whisk together flour and baking soda in a bowl. Put butter and sugars in another bowl and using a hand mixer, 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 all the chips. Drop heaping tablespoons of dough on 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. Let cool on sheets on wire racks 2 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored between layers of parchment paper in airtight containers at room temperature up to 1 week.