Chocolate Chip Cookie Recipe #7 – Martha Stewart
Recipe: Martha Stewart – Lexi’s Favorite Chocolate Chip Cookies
Source: Martha Stewart’s Holiday Cookies 2001, Special Issue Magazine
Ingredients:
3 1/2 cups all-purpose flour
1 1/2 teaspoon table salt
2 teaspoons baking soda
1 pound (4 sticks) unsalted butter at room teperature
3 cups packed light-brown sugar
1 cup granulated sugar
4 eggs
2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips
Directions:
1. Preheat oven to 375ยบ. Line two baking sheets with parchment paper, and set aside. In a large bowl, sift together the flour, salt, and baking soda; set aside. In the bowl of an electric mixture fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugars, and beat until combined and fluffy. Beat in the eggs and vanilla until well blended.
2. Add flour mixture, and beat on low speed until combined. Add the chocolate chips, and beat until combined.
3. Drop 2 to 3 tablespoons of batter at a time onto baking sheets, about 2 inches apart. Bake until golden brown, about 8 minutes, rotating halfway through. Remove the cookies and the parchment paper from the baking sheets and let cool on a rack.
Yield: 30 four-inch cookies
Total Taste-Testers: 25
Average Scores: on a scale of 1-5 with 5 being the highest score
Taste: 3.7
Texture: 2.9
Amount of chocolate chips: 3.4
Quality of chocolate: 4.0
Overall: 3.3
My review: This is a Chocolate Chip Cookie you will either love or hate. It is a very specific cookie, with an interesting look and a distinct taste. I personally, did not care for this recipe at all. The cookies spread when baking to a paper thin consistency with all of the chocolate chips staying in the center as the dough spread around them. Because the cookie is super thin, the edges start to burn as the center of the cookie continues to bake, giving the cookie a burnt sugar taste. The cookies are extremely greasy with the four sticks of butter, and they are extremely delicate, making them hard to handle. Also, this recipe says to remove the cookies from the baking sheets on the parchment paper to cool, which is a waste of parchment paper. I did try removing the cookies from the cookie sheets to wire racks to cool, and it was impossible. The cookies did have a very good flavor, but the texture was horrible. I will never make this recipe again.
Taste-Tester comments:
* “This cookie is very greasy and weird looking. It’s very thin and chewy.”
* “Tasty, but don’t like the texture.”
* “OMG… Amazing!”
* “I think this appeals to a very specific set of “likes” in terms of texture and taste. It just happens to fit my preferences. Yum! Crispy, sweet, flat, chewy… not enough chips though.”
* “I actually liked the flavor of this cookie despite the weird texture. Nice and buttery.”
* “Flavor is delicious, but it is really thin.”
* “Too fragile and greasy, not crispy though, which is odd. Nice buttery taste and good chocolate, but crumbly like a lace cookie without the crunch.”
* “Love the toffee-like taste, but a bit too greasy and chewy for the thinness of the cookie. It would be better if it were crispier.”
* “Too chewy, flat, and thin. Doesn’t look good.”
* “The taste was ok, but the texture was really off.”
