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