Martha Stewart Fired Me Cookies

24 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 (approximately 3 minutes on medium-high-speed)
  2. 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)
  3. 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)
  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. Finally, add chocolate pieces and mix until well distributed.
  8. 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.
  9. 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.
  10. 10Chill dough for 24-48 hours if you want them to be the best cookies ever.
  11. 11Chill dough for 24-48 hours if you want them to be the best cookies ever.
  12. 12Chill dough for 24-48 hours if you want them to be the best cookies ever.
  13. 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)
  14. 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)
  15. 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)
  16. 16Sprinkle some sea salt over them before they go in the oven
  17. 17Sprinkle some sea salt over them before they go in the oven
  18. 18Sprinkle some sea salt over them before they go in the oven
  19. 19Bake for 10-11 minutes, until the edges are golden brown but the center is still light and puffy.
  20. 20Bake for 10-11 minutes, until the edges are golden brown but the center is still light and puffy.
  21. 21Bake for 10-11 minutes, until the edges are golden brown but the center is still light and puffy.
  22. 22Remove from heat, slam down (hard, like SLAM them) to flatten out a bit
  23. 23Remove from heat, slam down (hard, like SLAM them) to flatten out a bit
  24. 24Remove from heat, slam down (hard, like SLAM them) to flatten out a bit
  25. 25Transfer cookies to a room-temperature, nonporous surface to cool for at least 3-5 minutes before serving
  26. 26Transfer cookies to a room-temperature, nonporous surface to cool for at least 3-5 minutes before serving
  27. 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, 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 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