When I started my catering business, I collected as many delicious cookie recipes as I could.
Chocolate-chip cookies were so varied in texture, taste, appearance-some were plump and chewy, others dry and crumbly, others thin and crispy. My daughter developed this recipe, which became an instant favorite and remains so to this day. The combination of brown sugar, white sugar, eggs, and butter yields a crispy yet chewy and exceedingly flavorful cookie that spreads quite thin when baked on ungreased heavy-duty baking pans. The perfect cookie is large, thin, and generously studded with chocolate chips and has concentric circles on its surface.
MAKES: 30 cookies
INGREDIENTS
- 3½ cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons table salt
- 4 sticks (2 cups) unsalted butter, softened
- 3 cups packed light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 (12-ounce) bag (2 cups) best-quality chocolate chips, such as Guittard or Valrhona
- Flaky sea salt, such as Maldon, for sprinkling
METHOD
-
Preheat the oven to 190°C/375°F. Whisk together the flour, baking soda, and salt in a large bowl.
-
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add both sugars and beat until smooth. Beat in the eggs and vanilla. Slowly beat the flour mixture into the egg mixture. Fold in the chocolate chips.
-
Scoop the dough, using a ¼ cup scoop, and place onto ungreased, unlined baking sheets, spacing at least 2 inches apart to allow for spreading.
-
Bake the cookies until golden,10 to 12 minutes, rotating the pans halfway through. Transfer the baking sheets to wire racks and sprinkle Maldon salt on top of the cookies. After 5 minutes, transfer the cookies to the wire racks and allow them to cool before serving.
Martha Stewart celebrates her landmark 100th book with an intimate collection of 100 treasured recipes, along with stunning photos from her personal archives and the stories behind them. A must for anyone who has ever been inspired by the one and only Martha.
Perhaps my very favorite muffin is blueberry. This has been the case since I owned a little cottage in the Berkshires with my then-husband, Andy.
The tart is a very good alternative to the ubiquitous quiche and a wonderful way to add tomatoes to a menu.
This may not be your traditional lasagna, but I've been making it this way for more than 50 years.
When you’re short on time but want something that feels a little fancy, this Indian style traybake is a lifesaver.
These sourdough discard turnovers feature flaky, buttery pastry wrapped around a sweet strawberry filling and finished with a gorgeous pink glaze.
This fancy way of presenting vegetables has the advantage that the initial cooking can be done several hours ahead.
This easy-to-follow rocky road recipe from Buddy Oliver is a fun one to make with kids
This recipe by Jamie Oliver is a celebration of Mediterranean flavours and ingredients, featuring tender salmon rubbed with anchovies, harissa couscous, chickpeas and vegetables. It comes out of the roasting tray ready to serve with harissa yoghurt and lemon.
The dual cooking process of making bagels takes time and patience but ensures a perfect balance of flavour and texture. Once poached, finish them with toppings of your choice, then bake.
This miso soup hits the spot when you’re craving something salty and comforting.
