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Martha Stewart Fired Me Chocolate Chip Cookie recipe by Sarah Gormley, author of The Order of Things.
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Martha Stewart Fired Me Cookies

Chewy, crackly, chocolate-packed cookies from Sarah Gormley, author of The Order of Things.
Course Dessert
Cuisine American
Keyword Chocolate Chip
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Dough 6 hours
Total Time 6 hours 27 minutes
Servings 18 Cookies
Author Anna
Cost 5

Ingredients

  • 1 stick salted butter, softened (114 grams)
  • ¼ cup white sugar (50 grams)
  • ½ cup very tightly packed dark brown sugar (116 grams)
  • ¼ cup packed light brown sugar (55 grams)
  • 1 large egg room temperature
  • 1 tsp. vanilla extract (or vanilla bean paste)
  • ½ tsp. baking soda
  • ¾ tsp. baking powder
  • ⅛ tsp. Maldon salt (add ⅜ teaspoon salt if using unsalted butter) plus more for outside of cookies
  • 1 ¼ cups plus 2 tablespoons all-purpose flour (165 grams)
  • 1 ⅛ cups semisweet chocolate chunks or assorted chocolates, chopped

Instructions

  • In the bowl of a stand mixer using the whisk attachment, beat the butter, sugar, and both of the brown sugars for 3 entire minutes. Do not skip this step or shorten the beating time.
  • Add the egg and the vanilla and beat for another 2 minutes, stopping once or twice to scrape the sides of the bowl.
  • Add baking soda, baking powder, salt, and beat until thoroughly mixed, then add the flour and stir to make a soft and thick dough.
  • Add chocolate pieces and mix until well distributed.
  • Cover the bowl and chill overnight OR scoop out 18 cookie dough balls using a medium size cookie scoop. Put the balls on a plate, cover and chill until ready to bake. Preferably overnight, but after a few hours or even immediately should be fine.
  • When you’re ready to bake, preheat oven to 360°F (182°C).
  • If you did not scoop up balls of dough, use your hands and a scraper to scoop out blogs of dough balls.
  • Arrange on baking sheets spacing 2 ½ inches apart.
  • Sprinkle some sea salt over them before they go in the oven.
  • At about the 10 to 12 minute mark, remove tray from heat and slam the tray down lightly on the counter a few times to flatten the cookies out. This also helps keeps the centers chewy. Return to the oven and bake for an additional 2 minutes.
  • Transfer cookies to a room-temperature, nonporous surface to cool for at least 3–5 minutes before serving.