DOUBLE CHOCOLATE CHUNK COOKIES
These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
- Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
- Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.
CHOCOLATE CHUNK COOKIES
This cookie dough is almost like a thick cake batter; if it is warm when it goes into the oven, it will spread too much. If needed, chill the dough briefly before baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 42
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a few baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined. Fold in chocolate and nuts.
- Drop dough in mounds (2 level tablespoons each) at least 2 inches apart onto prepared baking sheets (as you work, chill any remaining dough until ready to bake).
- Bake, rotating sheets halfway through, until cookies are golden brown but still soft to the touch, 15 to 16 minutes (chilled dough will take longer). Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 189 g, Fat 11 g, Fiber 1 g, Protein 2 g
ULTIMATE CHOCOLATE CHIP COOKIES
These cookies are crispy at the edges, chewy in the center, and loaded with 2 kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 331 g, Fat 16 g, Fiber 1 g, Protein 4 g
MARTHA'S CHOCOLATE CHIP COOKIES
Martha's made many versions of these cookies over the years. Her latest, greatest recipe boasts crisp edges, chewy centers, and best of all, lots and lots of chocolate chips -- a whopping 4 1/2 cups go into the batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 10
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.
PEANUT BUTTER-CHOCOLATE CHUNK COOKIES
These little cookies showcase a perfect pairing of peanut butter and chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
- Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 119 g, Fat 7 g, Protein 3 g
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
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.
MILK-CHOCOLATE CHUNK COOKIES
You can substitute semisweet chocolate chunks or chips for the milk chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 10 five-inch cookies
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Line two baking sheets with parchment, and set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer, combine the butter and vanilla; beat until fluffy. Add both sugars, and beat until light. Add the egg, and beat until combined. Add the reserved dry ingredients; beat on low speed just until combined. Stir in the chocolate chunks. Form dough into a ball, and cover with plastic wrap; refrigerate until firm, at least 2 hours or overnight.
- Remove dough from refrigerator. Using an ice-cream scoop, shape dough into 2-inch-diameter balls. Place balls on prepared baking sheets, spaced 4 inches apart. Flatten each ball into a 3-inch-diameter disk. Chill until firm.
- Transfer to oven, and bake until edges are golden but centers are still soft, 15 to 17 minutes. Remove from oven, and transfer to a wire rack to cool completely. Store in an airtight container up to 2 days.
OUTRAGEOUS CHOCOLATE COOKIES
Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 2 dozen
Number Of Ingredients 9
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.
MARTHA STEWART'S CHOCOLATE CHUNK COOKIES
Make and share this Martha Stewart's Chocolate Chunk Cookies recipe from Food.com.
Provided by foodiequeen
Categories Dessert
Time 1h
Yield 36 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 156, Fat 7.8, SaturatedFat 4.8, Cholesterol 19.7, Sodium 105.3, Carbohydrate 20.2, Fiber 0.8, Sugar 13.6, Protein 1.5
MARTHA STEWART BANANA-WALNUT CHOCOLATE CHUNK COOKIES
Honestly, I'm not a big Martha fan. But a friend got me a free subscription to Martha's magazine. Normally I thumb through it and toss it within 2 or 3 minutes. One month, this recipe on the last page caught my eye. With a title like this, how could I not save it?!?! I just made it today (am actually in the middle of baking as I type) and it is AMAZING! If I had more chocolate, I'd be baking another batch instead of posting this....
Provided by LillyZackMom
Categories Drop Cookies
Time 1h
Yield 48 Cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Combine flours, salt, and baking soda in a small bowl. Set aside.
- Put butter & sugars into bowl of electric mixer fitted with paddle. Mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture, mix until just combined. Stir in oats, chocolate chunks, and walnuts.
- Using 1 1/2" ice cream scoop (I used my Pampered Chef small scoop) drop dough onto baking sheets lined with parchment paper, spacing about 2" apart.
- Bake cookies (Martha recommends rotating sheets - I didn't do that) until golden brown and just set, 12-13 minutes. Cool on sheets 5 minutes & transfer to wire rack to complete cooling.
- Can be stored in airtight containers up to 2 days if not all eaten immediately.
Nutrition Facts : Calories 97.8, Fat 6.5, SaturatedFat 3.5, Cholesterol 11.5, Sodium 65.5, Carbohydrate 10.3, Fiber 1.3, Sugar 4.6, Protein 1.6
MARTHA STEWART DOUBLE CHOCOLATE CHUNK COOKIES
this is one of her cookies of the month selection...absolutely worth every calorie..be sure to use the best milk chocolate you can afford..need 4 oz coarsely chopped, 4 oz cut in 1/4" chunks..these cookies should seem a bit soft when you take them out of the oven...they firm up as they cool..so be careful not to overbake them
Provided by grandma2969
Categories Drop Cookies
Time 35m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325* --
- whisk together flour, cocoa powder, baking soda, and salt in a medium bowl -- set aside.
- Melt coarsely chopped milk chocolate with the butter in a small heatproof bowl, set over a pan of simmering water.
- transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment --
- add sugar, eggs and vanilla -- mix on medium speed until combined --
- reduce speed to low, gradually mix in flour mixture --
- fold in chocolate chunks.
- scoop batter using a 1 1/2" ice cream scoop, place 2" apart on parchment lined baking sheets.
- bake until cookies are flat and surfaces begin to crack.about 15 minutes.
- transfer parchment paper to wire racks.
- let cool 5 minutes.
- cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 1301, Fat 58.9, SaturatedFat 32.5, Cholesterol 239.8, Sodium 711.9, Carbohydrate 185.1, Fiber 8.5, Sugar 139.7, Protein 17.5
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