The problem with big, jam-packed party weekends (like the one I’m currently having) is that your priorities get tossed out the window. Forget that you haven’t done laundry in 2 weeks, or that you currently have .22 cents in your bank account because those checks you made FINALLY got cashed, or that you haven’t seen the gym in a week. There are parties to attend, DUH! Those priorities get shoved in to the corner, only to come out when called upon days later. But it doesn’t matter, right? Who cares about those daily duties anyways? They will get done eventually.
That is, unless, you drink yourself into a silly stupor while celebrating on your birthday/graduation/new job/overall awesomeness. Because it is at this time when you find yourself curled up in to a ball on your undressed bed, conveniently wrapped up in a sleeping bag, that you realize crap, I should’ve gone washed that pile of laundry, or shuld’ve gotten groceries a week ago because now you are too broke to buy anything.
Oh, friends. It’s been a great couple of days but I’m feeling it now. I hurt. Everywhere. And those christmas baking gifts I told myself I’d make? Have yet to even start them.
But thankfully, in between study sessions four nights ago, I got bored. And you know what happens when I get bored? I bake. And Martha Stewart’s Baking Handbook called out my name. And just like that, the dough for these chocolate chunk cookies was made.
So while I was practically dying in my bed yesterday, I decided that the only thing that would cure me of my nasty hangover were these cookies. And it totally worked! Well, they didn’t cure me; Martha isn’t THAT talented. But they took my mind off my pounding headache, and got mes tarted on my holiday baking. These cookies are a little perplexing though.
The first batch I made were thin and browned too quickly. The second batch was a little better. And the third round was ultimately the best- golden, crispy edges with melted chocolate goodness. And can I be honest here? The cookie dough is good enough to eat. Which I did, with my cup of heavenly coffee.
It’s a wonderful life, ain’t it? Want more chocolate cookie inspiration? Check out Martha Stewart’s recipe for chocolate chip toffee cookies and Dorie Greenspan’s recipe for chocolate chip cookies.
Martha’s Chocolate Chunk Cookies
Origin: Martha Stewart’s Baking Handbook
Yield: About 3 Dozen
Prep Time: 25 minutes
Cooking Time: 18 minutes
Inactive Prep Time: 20 minutes
● 2 cups all-purpose flour
● 1 tsp. baking soda
● 1 tsp. salt
● 2 sticks (1 cup) unsalted butter, room temperature
● 1 cup granulated sugar
● 1/2 cup packed dark-brown sugar
● 2 tsp. pure vanilla extract
● 1 large whole egg, plus 1 large egg white
● 12 oz. semisweet chocolate chunks (about 2 cups)
Preheat the oven to 375F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
Add the vanilla, whole egg, and egg white. Beat on low speed until well combined, scraping down the sides of the bowl as needed, about 1 minute. Add flour mixture in two batches; mix until just combined. Mix in chocolate.
Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.