Who doesn’t love a chocolate chip cookie?!?! I believe they have been named the #1 favorite cookie to bake at home. There are a million good recipes out there for chocolate chip cookies, and for years, my go-to was from The Joy of Cooking (still a fave).
But since I’m working on all of Martha Stewart’s recipes from her Baking Handbook and I was desperately in the mood for chocolate chip cookies, I figured I’d try out hers!
In this book, she actually gives a recipe for chocolate chunk cookies, but since all I had on hand was mini chocolate chips, then mini chocolate chips it would be 🙂
I always tend to start with the fairly standard ratio to make basic drop cookies: 1 part flour, to 1 part sugar (usually half white and half brown) to 1 part butter. 1 egg per 1 part. 1-2 teaspoons vanilla per your liking, 1 teaspoon each of salt and baking soda, and 1 part chocolate chips.
Then you can play around with these ratios to find your ideal taste and texture.
For instance, here I was going for flatter, crisper cookies with harder edges and softer middles. So we upped the butter a little bit.
Also, for most drop cookies, you want to start with room temp butter. But I actually like to melt it slightly in the microwave which also helps create the flatter cookie.
- Don’t eat them when they’re hot. The temperature masks the flavor.
- Realize that they are going to spread in the oven and don’t place them too close together – some of mine ran into each other creating more square-ish shapes.
- Create 5 tablespoon-sized balls for really really huge cookies that you can then stack together with icing to turn them into a layered cookie cake! (This is my next project with these cookies).
- If you have chocolate chunks, go for that instead of chips since the chips kind of get lost in the expanse of cookie. It would have been deliciously chocolatey to have bitten into a huge hunk of chocolate.
- Eat with milk or a malty porter.
My execution was pretty good on this recipe, although I made them a bit larger than Martha did (about 2.5 tablespoon balls). With the excess of butter they definitely spread out upon baking.
I cooked them until the edges and tops were golden brown, and then let them cool on the sheets for a few minutes before transferring them to a wire cooling rack.
They turned out delicious – flat and crispy as desired.