The Best Cookies Of Your Life

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Diana and I are in love. No, not with each other, but with these chocolate chip cookies, our first apartment baking project that won raves from everyone who tried them. “These are seriously the best chocolate chip cookies I’ve ever made,” said Diana. “These cookies are so good,” said Craig. “Meow,” said Lolita.

Of course, these cookies come to us from Our Lady of All Things Perfection, Miss Martha Stewart and her latest (and seriously awesome, in the Biblical sense) baking book: “Martha Stewart’s Baking Handbook.” As she says in the recipe’s introduction, this recipe has a higher butter to sugar ratio which makes the cookies thin and crisper. When I was younger and more naive that description would’ve turned me off from a recipe: I like my cookies chewy. But the thing is, if you make them well, they come out chewy in the middle and crisp on the outside. These cookies resemble professional cookies more than any other I’ve made. And maybe, if you don’t tell anyone, I’ll post the recipe after the jump. JUST DON’T TELL ANYONE!

Martha Stewart’s Chocolate Chunk Cookies (which you can make with chocolate chips like we did and it will be totally fine)

Makes About 3 Dozen

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks (1 cup) unsalted butter, room temperature

1 cup granulated sugar

1/2 cup packed dark-brown sugar

2 teaspoons pure vanilla extract

1 large whole egg, plus 1 large egg white

12 oz. semisweet chocolate chunks (about 2 cups)

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 the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.

Add the vanilla, whole egg, and egg white. Beat on low speed until well combined, scraping down the sides of the bowl as needed, 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.

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26 comments

  1. I’m ALL for chewy in the middle, crispy on the outside too! :) Sometimes, I cheat and sprinkle sugar on top before baking.

  2. Yum! I have yet to bake anything out of that handbook (except this fail attempt at the onion tart, instead of buying puff pastry I bought phyllo dough by accident). You’ve inspired me to pull it out again.

  3. Have you tried David Lebovitz’s chocolate chip cookie recipe in the Great Book of Chocolate? They are also chewy in the middle, and crispy on the outside, and many of my friends have said that they’re the best chocolate chip cookie they’ve ever had. I demand that you do a side-by-side cookie comparison!

  4. I’ve tried those david lebovitz cookies. a long time ago but i think they were the ones with very little brown sugar? not that tasty in my opinion.

  5. I just made these and they are indeed tasty. They’re even crispy and chewy right after they come out the of oven–cookie heaven.

    Unfortunately, just a few minutes later, they turn crispy all the way through. Tasty still, but totally crispy.

    The only cookie recipe I’ve had luck with that stays nice and chewy are Alton Brown’s chewy chocolate chip recipe (uses bread flour, and a few other techniques for achieving chewiness).

    Note: Alton’s maintain a better texture but Martha’s taste better IMHO.

  6. Does anybody have the recipe for Carol (I forget her last name) “chocolate truffle shortbread”? There are supposed to be the greatest and she’s published a cookie book w/ the recipe but I can’t find the book. Thanks!

  7. Just wanted to drop by and say something along the lines of: “omg I made these cookies two days ago and they are STILL crispy on the outside and chewy on the inside and SO buttery & decadent thank you thank you thank you!”

    Also, my cookies were golden brown by the 13-minute mark, but fortunately I was keeping an eye on them and all was well.

  8. The ultimate chewy cookie with crispy edges is the one from Cook’s Illustrated. Off the top of my head they use more eggs so that might be why. I sense a bake off coming this weekend.

  9. They must have nuts. Walnuts, pecans, whatever, nuts!

    I do like the recipe on the chips package, toll house. It’s the one I remember, an American standard. Then it’s the variations. Oatmeal sometimes, but not too much.

  10. We did not like them :( We were really looking forward to them too :( I guess there’s nothing better than the Neiman Marcus chocolate chip cookie recipe. The Toll House chocolate chip cookie recipe was better than this one as well.

  11. This is a good recipe and I’ve used it as my basic CCC recipe, I just add a cup of rolled oats to make it chewier.

  12. I can’t read the recipe through the Add/Tag for Sirious Eats. Help! I REALLY want to try this recipe. Thanks.

  13. If you want these cookies to remain chewy, put them in a container with a slice of bread. That somehow magically restores the chewiness.

  14. It’s not really magic, what happens is that the bread absorbs the moisture before it reaches the surface of the cookies. Just an FYI.

    -Sally

  15. It’s not really magic, what happens is that the bread absorbs the moisture before it reaches the surface of the cookies. Just an FYI.

    -Sally