Makes thirty 4-inch cookies (64 g each)
Time: 10 minutes prep, 30 minutes cooking
3 ½ cups (455 grams) unbleached all-purpose flour
2 teaspoons (9.86 g) baking soda
1 ½ teaspoons (8.28 g) table salt
4 sticks (453.6 g) ) unsalted butter, softened
3 cups (489 g) packed light brown sugar
1 cup (198 g) granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 (12-ounce) bag (340 g) ) best-quality chocolate chips, such as Guittard or Valrhona
Flaky sea salt, such as Maldon, for sprinkling
1. Preheat the oven to 375°F. Whisk together the flour, baking soda, and salt in a large bowl.
2. In the bowl of your Martha Stewart 5.3qt Stand Mixer fitted with the beater attachment, cream the butter on medium high speed (6 to 8) until light and fluffy. Add both sugars and beat until smooth. Beat in the eggs and vanilla. Reduce speed to low (2 to 4). Slowly beat the flour mixture into the egg mixture. Fold in the chocolate chips.
3. Scoop dough using a ¼ -cup scoop, and place onto ungreased, unlined baking sheets, spacing at least 2 inches apart to allow for spreading.
4. 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 to allow them to cool before serving.
From Martha: The Cookbook by Martha Stewart. Copyright ©️ 2024 Martha Stewart Living Omnimedia LP. Photographs copyright ©️ 2024 by DanaGallagher. Published by Clarkson Potter/Publishers, an imprint of Crown Publishing Group, a division of Penguin RandomHouse LLC, New York.
