Chocolate chunk cookies

A lot of things — good and bad — have been said about Martha Stewart. I don’t know her personally, I don’t have the inside scoop on how she really operates, but I have to say that her recipes work. Most of them anyway. I have three of her baking cookbooks and I’m happy with her recipes save for a few not-so-good ones. Of course, I haven’t tried all the recipes in all three cookbooks. Not yet, anyway. But among those that I have, there were very few that I was unhappy with.

Oh, but wait! Are those really HER recipes? The introduction to one of these three books say unequivocally that the recipes were developed by a team. Even the writing, according to other sources. So, okay, maybe I shouldn’t say that Martha Stewart’s recipes work. Rather, that the recipes in her books work. That would be more accurate.

Chocolate chunk cookies

The recipe for these chocolate chunk cookies was based on one found in the Martha Stewart’s Baking Handbook. I used dark chocolate instead of semi-sweet and, because I had extra egg whites after making custard for ice cream, I used three egg whites instead of one whole egg and one egg white. The result was just awesome — cookies that were crisp along the edges and chewy at the center.

Ingredients

  • 250 g. of butter, softened to room temperature
    2 c. of all-purpose flour
    1 tsp. of baking soda
    1 tsp. of salt
    1 c. of white sugar
    1/2 c. of loosely packed dark brown sugar
    3 egg whites
    1 tsp. of vanilla extract
    375 g. of dark chocolate, cut into half-inch cubes

    Chocolate chunk cookies

Instructions

  1. Preheat the oven to 375F.

    In a bowl, stir together the flour, baking soda and salt.

    In a large mixing bowl, beat the butter and sugars until light and fluffy, about a minute with an electric mixer on medium speed. Add the egg whites and vanilla. Continue mixing until smooth.

    Add the flour in two or three batches, mixing after each addition and scraping the sides of the bowl.

    Stir in the chocolate by hand.

    Drop by heaping tablespoonfuls on a cookie sheet (or two cookie sheets) lined with baking paper. Keep the cookie dough at least an inch and a half apart to allow them to spread.

    Bake in a 375F oven for 18 minutes.

    Take the cookie sheets out of the oven. Leave the cookies on the sheets for about five minutes to firm up then lift gently and transfer to a rack. Cool completely.

    These cookies are fabulous warm or at room temperature. They are great by themselves or, chopped up, stirred with ice cream. I used four cookies for my chocolate chunk cookie ice cream which I’ll be posting later.

Quick Notes

Two cookie sheets can go together in a convection oven one on top of the other but if you’re not using a convection oven and the cookie sheets can’t be positioned side by side, I suggest you bake the cookies in batches for even cooking.

Cooking time (duration): about 40 minutes

Number of servings (yield): 21 large cookies

Meal type: snack

  • http://none Crisma

    What could be the reason why 3 eggwhites are used in the recipe and not including the yolks? That is your variation from the recipe, right?

    • http://joyjoycreativeoutlet.blogspot.com Joy

      That looks wonderful.

    • Connie

      I made custard for ice cream — 4 egg yolks plus cream and milk. So, I had 4 egg whites that I didn’t have any use for. I used 3 for the cookies.

  • Marilou

    How many eggs should I use instead of 3 eggwhites for this recipe?

    • Connie

      It’s in the third paragraph.

  • nachobing

    would want to try this as well, but still a novice in baking. can i also use a turbo broiler – what adjustments should be made?

    thanks in advance.

    • Connie

      Re “can i also use a turbo broiler”

      Yes.

      “what adjustments should be made”

      None.

      • rq

        Do you have any of Rose Levy Beranbaum’s cookbooks? The Cake Bible, Rose’s Christmas Cookies, The Pie and Pastry Bible are the 3 that I have. She is AWESOME! Her books are so informative and provide a lot of important and critical to success detail without boring you to tears. It really does make a huge difference when you understand the roles of ingredients in any given recipe.

        I Have most of Martha Stewart’s books too and I’ve tried many many of her recipes – lots of Christmas cookies. The ones I’ve tried were all great but Rose rules when it comes to baking! No other pound cake recipe even comes close to hers. And oh yeah, she does credit the handful of recipes that are not her own to the rightful owners. One of these is the yeast waffle recipe – Mary Cunningham? – once you’ve tasted these, you’ll never again use another recipe – guaranteed.

        She talks about the very first cookies she ever made and still makes – Pecan Crescents I think. They are tdf and honestly, even a cookie hater can eat the entire batch in one sitting! So easy to make too – kinda similar to the Mexican wedding cakes but much mo betta!

        Did I already tell you how much I LOVE your blog?

        • Connie

          I haven’t heard of Rose Levy Beranbaum. But now that I have, next visit to the book store, I’ll try to look for her books. I already like her for giving credit where credit is due. Now, that is knowing how to give respect. :)

          Thanks. :)

      • sponge

        hi ms. connie. did you use unsalted butter?

        • Connie

          Of course. In baking, it’s always unsalted butter UNLESS otherwise specified.

          • Esther

            Hi Ms. Connie! (Atty. Connie?) I just have to second the comment about Rose Levy Berenbaum. Her books are really so great and exact. Rose was a chemist before she became a baker, so you can just imagine that her recipes have a lot of science behind them. Please give her recipes a try. Her cookbooks, like The Cake Bible etc. can be found in any of the upscale bookstores. She even has a website for people who are baking through her books, one recipe at a time. Go to http://www.realbakingwithrose.com to look at it.

            Anyway, aside from Rose’s, I love your blogsite. I stumbled upon it in the New York Times website and have not been disappointed since. I especially like your stories about your family and what you cook for them. I can tell you are one smart lady who has placed her family ahead of all her priorities.

            Keep it up and God bless you!

          • Connie

            I may have to order it via Amazon.

            P.S. Just “Connie” will be just fine. :)

          • patti

            Hi Ms. Connie…I tried this recipe but I ended up with flat cookies…could it be the oven temp?…HELP! But I think it’s a very good recipe, so yummy!

          • Connie

            You know, in Martha Stewart’s book, the cookies were flat.

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          • yhonna

            my cookies also came out flat and thin. although they were really yummy, i would have wanted them to be fat, rough and beautiful like the ones in your picture above. do i need to manipulate the batter when dropping them on the sheet? or could my batter be watery (it was not, though) that’s why the cookies just spread thin as they bake? what’s the secret to beautiful cookies, ms connie?
            thanks!!!

          • Connie

            View the photos in the choco chip cookies and choco walnut cookies recipes and see how the dough looks when dropped on the cookie sheet before it went into the oven. If your cookie dough does not form a mound like that, it is too thin.

          • YHONNA

            yeah, my batter is a bit thinner compared to yours, ms connie. will do this again with improvements. thanks again!!!

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          • http://elaine_102471@yahoo.com.ph elaine

            i did it just now and i know it was a success coz my 2 kids can’t stop eating it! i baked it in 3 batches. the 1st waa medyo crunchy so it adjusted it and the 2nd & 3rd was crunchy outside and chewy inside. i’m so proud of my self connie… it’s my 1st attempt to bake chocolate cookies. thanks to you very helpfull talaga ang step by step instruction mo at pictures. i just posted the pictures on my fb…hehehe ang daming naglike!

          • Connie

            I think I’m happier for your kids hehehe Thanks for the feedback, Elaine. :)

          • elaine

            next project ko is your oatmeal cookies para healthier at cup cake for my bunso. thanks again connie!

  • http://janiscooking.wordpress.com Jan/Thella

    ya know i’m always a failure on cookies :( but i envy your cookies, they look so good. even if i’m still a bit scared to try cookies again, you convinced me to give it another try :) thanks for posting the recipe!

  • Connie

    Try, try! Cookies used to be my baking waterloo too. But then one finds a recipe that’s a keeper and it’s confidence building. :)

  • http://none Crisma

    Excellent!

  • Magnolia

    It look’s yummy but it seems to way sweet with the scales of you’re sugar? But still want to try it :-)

  • Connie

    Not too sweet. Remember you’re using 2 cups of flour and a cup of butter.

  • http://amrey10@gmail.com Tony Rey

    you can substitute sugar with Agave or sugar cane juice. I had cookies at Harrah’s Casino sweetened with Splenda and taste real good.

  • http://thefickleminded.com nina

    love love love chocolate chip cookies but i’m on diet due to high sugar :(