Martha Stewart’s Brown Sugar Chocolate Chip Cookies

Ingredients

• 1 lb Unsalted Butter (room temperature, cut into cubes)
• 1 cup Granulated Sugar
• 3 cup Light Brown Sugar (packed, soft and malleable)
• 2 tsp Vanilla Extract (best quality vanilla)
• 4 Eggs (large, at room temperature)
• 1.5 tsp Salt
• 2 tsp Baking Soda
• 3.5 cup All-Purpose Flour (sifted)
• 2 cup Chocolate Chips (Calibo semi‑sweet Belgian chocolate chips; dark chocolate optional)

Instructions

1. Cream Butter and Sugars

   In the mixing bowl, beat the room‑temperature butter with the granulated sugar and packed light brown sugar until light and fluffy.

   Time: PT5M

2. Add Vanilla and Eggs

   Add the vanilla extract, then crack in the four eggs one at a time, mixing well after each addition and checking for stray shells.

   Time: PT3M

3. Combine Dry Ingredients

   In a separate bowl, sift together the all‑purpose flour, baking soda, and salt.

   Time: PT5M

4. Mix Dry into Wet and Fold Chocolate

   Turn the mixer to low speed and gradually add the sifted dry ingredients to the butter mixture. Once incorporated, fold in the chocolate chips by hand.

   Time: PT4M

5. Chill the Dough

   Transfer the dough to an airtight container, flatten the surface, and refrigerate for at least one hour.

   Time: PT60M

   Temperature: 4°C

6. Preheat Oven

   While the dough chills, preheat the oven to 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

7. Portion and Place Cookies

   Using a 3/4‑oz ice‑cream scoop, drop three dough balls onto the black iron cookie sheet, spacing them apart so they don’t touch.

   Time: PT5M

8. Bake

   Bake the cookies for 10‑12 minutes, or until the edges are golden brown and the centers have set.

   Time: PT12M

   Temperature: 375°F

9. Cool

   Allow the cookies to rest on the sheet for 2 minutes, then lift with a spatula and transfer to a cooling rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

2g

Carbohydrates

28g

Fat

10g

Fiber

1g