Martha-Stewart-Fired-Me Cookies

37 mins
Serves 8
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Directions

  1. 1Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until the mixture is nice and fluffy.
  2. 2Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until the mixture is nice and fluffy.
  3. 3Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until the mixture is nice and fluffy.
  4. 4Add both eggs and the vanilla and beat for an additional 2 minutes.
  5. 5Add both eggs and the vanilla and beat for an additional 2 minutes.
  6. 6Add both eggs and the vanilla and beat for an additional 2 minutes.
  7. 7Add baking soda, baking powder, a bit of salt, and flour until cookie batter is fully incorporated.
  8. 8Add baking soda, baking powder, a bit of salt, and flour until cookie batter is fully incorporated.
  9. 9Add baking soda, baking powder, a bit of salt, and flour until cookie batter is fully incorporated.
  10. 10Finally, add chocolate pieces and mix until well distributed.
  11. 11Finally, add chocolate pieces and mix until well distributed.
  12. 12Finally, add chocolate pieces and mix until well distributed.
  13. 13Chill dough for 24-48 hours if you want them to be the best cookies ever.
  14. 14Chill dough for 24-48 hours if you want them to be the best cookies ever.
  15. 15Chill dough for 24-48 hours if you want them to be the best cookies ever.
  16. 16Use your hands to plop balls of dough onto a baking sheet lined with parchment paper.
  17. 17Use your hands to plop balls of dough onto a baking sheet lined with parchment paper.
  18. 18Use your hands to plop balls of dough onto a baking sheet lined with parchment paper.
  19. 19Sprinkle some sea salt over them before they go in the oven
  20. 20Sprinkle some sea salt over them before they go in the oven
  21. 21Sprinkle some sea salt over them before they go in the oven
  22. 22Bake for 10-11 minutes, until the edges are golden brown but the center is still light and puffy.
  23. 23Bake for 10-11 minutes, until the edges are golden brown but the center is still light and puffy.
  24. 24Bake for 10-11 minutes, until the edges are golden brown but the center is still light and puffy.
  25. 25Remove from heat, slam down to flatten out a bit
  26. 26Remove from heat, slam down to flatten out a bit
  27. 27Remove from heat, slam down to flatten out a bit
  28. 28Transfer cookies to a room-temperature, nonporous surface to cool for at least 3-5 minutes before serving
  29. 29Transfer cookies to a room-temperature, nonporous surface to cool for at least 3-5 minutes before serving
  30. 30Transfer cookies to a room-temperature, nonporous surface to cool for at least 3-5 minutes before serving

Ingredients

  • 2 sticks salted butter
  • 2 sticks salted butter
  • 2 sticks salted butter
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 cup packed dark brown sugar
  • 1 cup packed dark brown sugar
  • 0.5 cup packed light brown sugar
  • 0.5 cup packed light brown sugar
  • 0.5 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 large eggs, room temperature
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2.75 cups all-purpose flour
  • 2.75 cups all-purpose flour
  • 2.75 cups all-purpose flour
  • 0.25 tsp Smallish-to-medium-grain sea salt (Maldon)
  • 0.25 tsp Smallish-to-medium-grain sea salt (Maldon)
  • 0.25 tsp Smallish-to-medium-grain sea salt (Maldon)
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 2.25 cups semisweet chocolate chips or chunks
  • 2.25 cups semisweet chocolate chips or chunks
  • 2.25 cups semisweet chocolate chips or chunks

Equipment

ovenbaking sheetparchment paper