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 say 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 the 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.
- 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
1/2 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
- Preheat the oven to 375F.
In a bowl, stir together the flour, baking soda and salt.
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.
Add the flour in two or three batches, mixing after each addition and scraping the sides of the bowl.
Stir in the chocolate by hand.
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.
Bake in a 375F oven for 18 minutes.
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.
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.
Cooking time (duration): about 40 minutes
Number of servings (yield): 21 large cookies
Meal type: snack