Chocolate chunk cookies |

Chocolate chunk cookies

A lot of things — good and bad — have been said about Martha Stewart. I don’t know her personally, I don’t have the inside scoop on how she really operates, but I have to say that her recipes work. Most of them anyway. I have three of her baking cookbooks and I’m happy with her recipes save for a few not-so-good ones. Of course, I haven’t tried all the recipes in all three cookbooks. Not yet, anyway. But among those that I have, there were very few that I was unhappy with.

Oh, but wait! Are those really HER recipes? The introduction to one of these three books says unequivocally that the recipes were developed by a team. Even the writing, according to other sources. So, okay, maybe I shouldn’t say that Martha Stewart’s recipes work. Rather, that the recipes in her books work. That would be more accurate.

The recipe for these chocolate chunk cookies was based on one found in Martha Stewart’s Baking Handbook. I used dark chocolate instead of semi-sweet and, because I had extra egg whites after making custard for ice cream, I used three egg whites instead of one whole egg and one egg white. The result was just awesome — cookies that were crisp along the edges and chewy at the center.

Chocolate chunk cookies
Prep time
Cook time
Total time
Serves: 21 large cookies
  • 250 g. of butter, softened to room temperature
  • 2 c. of all-purpose flour
  • 1 tsp. of baking soda
  • 1 tsp. of salt
  • 1 c. of white sugar
  • ½ c. of loosely packed dark brown sugar
  • 3 egg whites
  • 1 tsp. of vanilla extract
  • 375 g. of dark chocolate, cut into half-inch cubes
  1. Preheat the oven to 375F.
  2. In a bowl, stir together the flour, baking soda and salt.
  3. In a large mixing bowl, beat the butter and sugars until light and fluffy, about a minute with an electric mixer on medium speed. Add the egg whites and vanilla. Continue mixing until smooth.
  4. Add the flour in two or three batches, mixing after each addition and scraping the sides of the bowl.
  5. Stir in the chocolate by hand.
  6. Drop by heaping tablespoonfuls on a cookie sheet (or two cookie sheets) lined with baking paper. Keep the cookie dough at least an inch and a half apart to allow them to spread.
  7. Bake in a 375F oven for 18 minutes.
  8. Take the cookie sheets out of the oven. Leave the cookies on the sheets for about five minutes to firm up then lift gently and transfer to a rack. Cool completely.
  9. These cookies are fabulous warm or at room temperature. They are great by themselves or, chopped up, stirred with ice cream. I used four cookies for my chocolate chunk cookie ice cream which I’ll be posting later.
Two cookie sheets can go together in a convection oven one on top of the other but if you’re not using a convection oven and the cookie sheets can’t be positioned side by side, I suggest you bake the cookies in batches for even cooking. Chocolate chunk cookies


  1. says

    What could be the reason why 3 eggwhites are used in the recipe and not including the yolks? That is your variation from the recipe, right?

  2. nachobing says

    would want to try this as well, but still a novice in baking. can i also use a turbo broiler – what adjustments should be made?

    thanks in advance.

      • rq says

        Do you have any of Rose Levy Beranbaum’s cookbooks? The Cake Bible, Rose’s Christmas Cookies, The Pie and Pastry Bible are the 3 that I have. She is AWESOME! Her books are so informative and provide a lot of important and critical to success detail without boring you to tears. It really does make a huge difference when you understand the roles of ingredients in any given recipe.

        I Have most of Martha Stewart’s books too and I’ve tried many many of her recipes – lots of Christmas cookies. The ones I’ve tried were all great but Rose rules when it comes to baking! No other pound cake recipe even comes close to hers. And oh yeah, she does credit the handful of recipes that are not her own to the rightful owners. One of these is the yeast waffle recipe – Mary Cunningham? – once you’ve tasted these, you’ll never again use another recipe – guaranteed.

        She talks about the very first cookies she ever made and still makes – Pecan Crescents I think. They are tdf and honestly, even a cookie hater can eat the entire batch in one sitting! So easy to make too – kinda similar to the Mexican wedding cakes but much mo betta!

        Did I already tell you how much I LOVE your blog?

        • Connie says

          I haven’t heard of Rose Levy Beranbaum. But now that I have, next visit to the book store, I’ll try to look for her books. I already like her for giving credit where credit is due. Now, that is knowing how to give respect. :)

          Thanks. :)

          • Esther says

            Hi Ms. Connie! (Atty. Connie?) I just have to second the comment about Rose Levy Berenbaum. Her books are really so great and exact. Rose was a chemist before she became a baker, so you can just imagine that her recipes have a lot of science behind them. Please give her recipes a try. Her cookbooks, like The Cake Bible etc. can be found in any of the upscale bookstores. She even has a website for people who are baking through her books, one recipe at a time. Go to to look at it.

            Anyway, aside from Rose’s, I love your blogsite. I stumbled upon it in the New York Times website and have not been disappointed since. I especially like your stories about your family and what you cook for them. I can tell you are one smart lady who has placed her family ahead of all her priorities.

            Keep it up and God bless you!

          • patti says

            Hi Ms. Connie…I tried this recipe but I ended up with flat cookies…could it be the oven temp?…HELP! But I think it’s a very good recipe, so yummy!

  3. says

    ya know i’m always a failure on cookies :( but i envy your cookies, they look so good. even if i’m still a bit scared to try cookies again, you convinced me to give it another try :) thanks for posting the recipe!

  4. Connie says

    Try, try! Cookies used to be my baking waterloo too. But then one finds a recipe that’s a keeper and it’s confidence building. :)

  5. Magnolia says

    It look’s yummy but it seems to way sweet with the scales of you’re sugar? But still want to try it :-)

  6. says

    you can substitute sugar with Agave or sugar cane juice. I had cookies at Harrah’s Casino sweetened with Splenda and taste real good.

  7. yhonna says

    my cookies also came out flat and thin. although they were really yummy, i would have wanted them to be fat, rough and beautiful like the ones in your picture above. do i need to manipulate the batter when dropping them on the sheet? or could my batter be watery (it was not, though) that’s why the cookies just spread thin as they bake? what’s the secret to beautiful cookies, ms connie?

  8. YHONNA says

    yeah, my batter is a bit thinner compared to yours, ms connie. will do this again with improvements. thanks again!!!

  9. says

    i did it just now and i know it was a success coz my 2 kids can’t stop eating it! i baked it in 3 batches. the 1st waa medyo crunchy so it adjusted it and the 2nd & 3rd was crunchy outside and chewy inside. i’m so proud of my self connie… it’s my 1st attempt to bake chocolate cookies. thanks to you very helpfull talaga ang step by step instruction mo at pictures. i just posted the pictures on my fb…hehehe ang daming naglike!

  10. elaine says

    next project ko is your oatmeal cookies para healthier at cup cake for my bunso. thanks again connie!