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.
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.
Chocolate chunk cookies
- 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.