Martha Stewart Cookies


So Saturday night, the cool people that we are, my roommate and I decided that instead of going out and enjoying New York City to the fullest, we were going to make cookies. Okay, that’s not quite true. We didn’t know what to do, and at 11 o’clock, after it was assessed that we were not going out, making cookies seemed like the best alternative.


Usually, when I make the classic chocolate chip, I always fall back on Alton Brown’s classic chewy recipe, but to make those, you a) need bread flour b) need to refrigerate and c) really need a mixer. Having none of said items or time, I decided upon another classic’s recipe – Martha Stewart. Charlotte mixed it almost all entirely by hand – clap clap Charlotte! – and this was her first “cookie dough/sleepover” experience. Whatever that means. Having no mixer caused it to be a little runny since we couldn’t cream the butter properly, but aside from being a bit flat, they were classic chocolate chip cookies. The perfect fix for our late night craving.

Thumbs up from Jessica.


Chewy Chocolate Chip Cookies

Adapted from The Martha Stewart Cookie Book

Ingredients

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

Directions

  1. 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.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. 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.

Of course we had to make a super big one for everyone 🙂
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