Best Martha Stewart Chocolate Chip Cookies Recipes

MARTHA STEWART CHOCOLATE CHIP COOKIES image

Categories Egg

Yield 3 Doz

Number Of Ingredients 9

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

Steps:

DIRECTIONS STEP 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. IN THIS STEP: How to Measure Flour STEP 2 Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. STEP 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.

Martha Stewart's Passover Chocolate Chip Cookies image

Provided by Ariella

Time 33m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup matzo meal
1 cup matzo farfel
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup semisweet vegan chocolate chips
1/2 cup chopped walnuts, toasted

Steps:

Preheat oven to 350°. Stir together matzo meal, farfel, sugars, and salt. Whisk together eggs, oil, and vanilla in a small bowl. Stir egg mixture into sugar mixture. Stir in chocolate chips and nuts.
Roll dough into 1 3/4-inch balls; space 2 inches apart on parchment-lined baking sheets. Bake until golden, 16 to 18 minutes. Let cool on sheets on wire racks.

Nutrition Facts : Calories 113.9, Fat 6.6, SaturatedFat 0.9, Cholesterol 17.6, Sodium 32.4, Carbohydrate 12.7, Fiber 0.3, Sugar 8.6, Protein 1.3

CHOCOLATE CHIP COOKIES (MARTHA STEWART) image

Number Of Ingredients 9

2 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) baking soda
1 cup(s) (2 sticks) unsalted butter, room temperature
1/2 cup(s) granulated sugar
1 cup(s) packed light-brown sugar
1 teaspoon(s) salt
2 teaspoon(s) pure vanilla extract
2 large eggs
2 cup(s) (about 12 ounces) semisweet and/or milk chocolate chips

Steps:

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.

Chocolate Chocolate Chip Cookies, Martha Stewart Recipe - (4.1/5) image

Provided by lisalang

Number Of Ingredients 9

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Steps:

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, 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 sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.