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
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.