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Tuesday 27 October 2026 23:43:11 GMT
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🍪 Martha-Stewart-Fired-Me Cookies – Thick, Chewy & Loaded with Chocolate! 🍫 These irresistible chocolate chip cookies have crispy edges, soft and chewy centers, and plenty of rich chocolate chunks. The secret? A blend of three sugars, chilled dough, and a sprinkle of flaky sea salt on top! Ingredients * 1 cup (226 g) salted butter, softened * ½ cup (100 g) granulated sugar * 1 cup (220 g) packed dark brown sugar * ½ cup (100 g) packed light brown sugar * 2 large eggs, room temperature * 2 teaspoons vanilla extract * 2¾ cups (345 g) all-purpose flour * ¼ teaspoon salt * 1 teaspoon baking soda * 1½ teaspoons baking powder * 2¼ cups (about 380 g) semisweet chocolate chips or chunks * Flaky sea salt, for topping Instructions 1\. Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, dark brown sugar, and light brown sugar until creamy and well combined, about 2–3 minutes. 2\. Add the Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until smooth. 3\. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. 4\. Make the Dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Fold in the chocolate chips or chunks. 5\. Chill the Dough: Cover the bowl and refrigerate for 24–48 hours for deeper flavor and a chewier texture. If you're short on time, chilling for 1–2 hours also works well. 6\. Preheat the Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. 7\. Shape the Cookies: Scoop the dough into balls, approximately 2 tablespoons each, and arrange them on the prepared baking sheets, leaving about 2 inches between cookies. 8\. Bake: Bake for 10–13 minutes, or until the edges are golden brown and the centers still look slightly soft. 9\. Add the Finishing Touch: Immediately sprinkle the cookies with flaky sea salt while they're still warm. 10\. Cool
🍪 Martha-Stewart-Fired-Me Cookies – Thick, Chewy & Loaded with Chocolate! 🍫 These irresistible chocolate chip cookies have crispy edges, soft and chewy centers, and plenty of rich chocolate chunks. The secret? A blend of three sugars, chilled dough, and a sprinkle of flaky sea salt on top! Ingredients * 1 cup (226 g) salted butter, softened * ½ cup (100 g) granulated sugar * 1 cup (220 g) packed dark brown sugar * ½ cup (100 g) packed light brown sugar * 2 large eggs, room temperature * 2 teaspoons vanilla extract * 2¾ cups (345 g) all-purpose flour * ¼ teaspoon salt * 1 teaspoon baking soda * 1½ teaspoons baking powder * 2¼ cups (about 380 g) semisweet chocolate chips or chunks * Flaky sea salt, for topping Instructions 1\. Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, dark brown sugar, and light brown sugar until creamy and well combined, about 2–3 minutes. 2\. Add the Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until smooth. 3\. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. 4\. Make the Dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Fold in the chocolate chips or chunks. 5\. Chill the Dough: Cover the bowl and refrigerate for 24–48 hours for deeper flavor and a chewier texture. If you're short on time, chilling for 1–2 hours also works well. 6\. Preheat the Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. 7\. Shape the Cookies: Scoop the dough into balls, approximately 2 tablespoons each, and arrange them on the prepared baking sheets, leaving about 2 inches between cookies. 8\. Bake: Bake for 10–13 minutes, or until the edges are golden brown and the centers still look slightly soft. 9\. Add the Finishing Touch: Immediately sprinkle the cookies with flaky sea salt while they're still warm. 10\. Cool

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