Martha Stewart's Chocolate Chip Cookies
Ingredients
- 2 ½ stickunsalted butter
- 1 ½ clight brown sugar
- ½ cgranulated sugar
- 1 tspbaking powder
- ¾ tspbaking soda
- 1 ¼ tspkosher salt
such as Diamond Crystal
- 2 tsppure vanilla extract
- 2 largeeggs
at room temperature
- 3 cunbleached all-purpose flour
- 6 ozsemisweet chocolate chips
1 cup
- 5 ozsemisweet chocolate
plus more large, flat pieces for tops
Directions
- 1
Preheat oven to 350 F.
- 2
Beat the butter with both sugars, baking powder, baking soda and salt on medium-high speed until light and creamy, 2 to 3 minutes. Beat in the vanilla. Add the eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Stop beating and add the flour, then beat on low to combine. Add both chocolates and beat to combine. (If you are working in a warm room and/or dough feels sticky or soft, refrigerate about 15 minutes before scooping and baking.)
- 3
Using a 2-ounce scoop, drop dough onto parchment-lined baking sheets, 2 inches apart (6 cookies per sheet); press each down to flatten slightly.
- 4
Top each cookie with a few large, flat pieces of chopped chocolate, if desired.
- 5
Bake one sheet of cookies for 9 minutes; remove from the oven and bang sheet on stovetop or counter to deflate. Return to the oven and bake for 3 minutes; remove and bang again, then return to oven and bake until golden around edges and just barely set in centers, about 3 minutes more.
- 6
Transfer sheet to a wire rack and let cool 5 minutes, then transfer the cookies to rack with a spatula; let cool completely. Repeat with remaining sheets, one at a time. Cookies can be stored in an airtight container at room temperature up to 3 days or frozen up to 2 months.
Martha Stewart's Chocolate Chip Cookies
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About this Recipe
The Ultimate Chocolate Chip Cookie: Martha Stewart's Signature Recipe
Craving the perfect balance in a chocolate chip cookie? Look no further than Martha Stewart's Chocolate Chip Cookies, a recipe celebrated for its irresistible texture. This isn't just any cookie; it's a masterpiece that delivers crisp, golden-brown edges paired with a wonderfully chewy, soft center. It's the best of both worlds in every single bite, making it an instant favorite for anyone who tries it.
What sets this recipe apart is its clever use of two types of semisweet chocolate: classic chocolate chips for consistent pockets of melty goodness, and coarsely chopped semisweet chocolate that creates luxurious, gooey pools throughout the cookie. This dual chocolate approach ensures a rich, complex flavor and an incredible textural experience that elevate it beyond your average cookie.
These cookies are pure comfort food and surprisingly easy to make, perfect for a cozy evening treat. They're also fantastic for entertaining guests, a guaranteed hit at any party, and absolutely kid-friendly. As a bonus, this recipe is naturally nut-free, making it suitable for a wider audience.
Tips for Cookie Perfection:
- Don't Overbake: The key to that perfect chewy center is pulling them out when the edges are set and golden, but the centers still look a little soft. They'll continue to set as they cool.
- Quality Ingredients: Using good quality butter, vanilla extract, and chocolate makes a noticeable difference in the final flavor.
- Room Temperature Eggs: Ensure your eggs are at room temperature for a smoother, more emulsified batter.
Serve these warm with a cold glass of milk, or alongside a scoop of your favorite vanilla ice cream for an extra indulgent dessert. Get ready to bake the most satisfying chocolate chip cookies you've ever tasted!