Martha Stewart Ultimate Chocolate Chip Cookie Recipes

Steps:

• Preheat oven to 350 degrees. Whisk together flour, salt, baking powder, and baking soda; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 4 minutes. Beat in eggs, one at a time; add vanilla. Reduce speed to low. Add flour mixture and beat until just combined. Add chocolate chips and mix until evenly distributed throughout. Cookie dough can be refrigerated, covered, overnight, if desired.
• Using a 2 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around the edges, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions 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 cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Steps:

• In a bowl, whisk together flour, baking soda, baking powder, and salt.
• In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
• Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

Steps:

• Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
• In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
• Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Steps:

• 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, 1/4 cup water, 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 brown 12 to 15 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.

Steps:

• To make the cookies: Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl. With an electric mixer on medium-high speed, beat the butter and both sugars until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, beating until combined after each and scraping down sides of bowl as needed. Add flour mixture in 3 batches, then beat in vanilla. Fold in chocolate chips.
• Using a 1 1/4-inch ice-cream scoop (or a tablespoon), scoop dough onto prepared baking sheets, spacing them 2 inches apart. Bake until edges are golden brown and centers are set, 14 to 16 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely.
• To make the cream: With an electric mixer on medium speed, whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add granulated sugar and whiskey (if using). Whisk on medium-high speed until medium-stiff peaks form. Refrigerate until ready to use.
• To assemble the cake, dab the bottom of 11 cookies with a very small amount of cream mixture; arrange 9 in a circle on a serving plate, with 2 cookies in the middle. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layer (staggering cookies), ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
• To serve, whisk remaining 1 cup cream until soft peaks form, and spread over top of cake. Garnish with chocolate curls.
• To serve, cut the cake into wedges with a serrated knife.

Steps:

• Preheat the oven to 375F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside.
• In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
• In another bowl, beat the butter and both sugars on medium speed with an electric mixer until light and fluffy (about 3 minutes) scraping down the sides of the bowl as needed.
• Add the vanilla, whole egg, and egg white, beating on low speed until well combined (about 1 minute).
• Add flour mixture in two batches; mix until just combined.
• Mix in chocolate.
• Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets.
• Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes.
• Transfer parchment and cookies to a wire rack to cool completely.
• Cookies can be kept in an airtight container at room temperature for up to 4 days.

Steps:

• Preheat oven to 350.
• Whisk together flour, baking soda, baking powder and salt.
• In a large bowl, using an electric mixer, beat sugar, butter and corn syrup until light and fluffy.
• Beat in eggs and vanilla.
• With mixers on low, gradually add flour mixture, beating just until combined.
• Fold in chocolate chips.
• Drop dough by tablespoons onto two baking sheets, 2 inches apart.
• Bake until cookies are no longer shiny - 10-12 minutes.
• Let cool two minutes and transfer to wire rack.