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everything but the kitchen sink cookies

September 20, 2011
dough in a bowl

yummy cookie dough!

alright, i have a confession to make… i am a cookie monster!  i can easily avoid candy, brownies, cake, and ice cream (okay, maybe not ice cream), but if there are cookies in front of me, they will undoubtedly get eaten!  one of the best cookie cookbooks, is martha stewart’s cookie’s.  there are so many yummy recipes in that book, one of my favorite’s being her version of an oreo.

today i took her soft & chewy chocolate chip recipe and made it my own based on what i had in my pantry… instead of chocolate chips i used crushed m&m’s i found in the freezer, some walnuts, and raisins.  they are the perfect “soft on the inside, and chewy on the outside” cookie, i love them!!  try adding in your own twists to such a great recipe like chocolate chunks and pretzels, white chocolate chips and macadamia nuts, or whatever your little heart desires!

quick note… i used salted butter, and i only added 1/2 t salt, instead of the full teaspoon, and they were plenty salty.  to get the same size cookies every time, use an ice cream scooper and form the scoops into balls before putting them on the baking sheet.


everything but the kitchen sink

martha’s soft & chewy chocolate chip cookies

2 1/4 cup all-purpose flour

1/2 t baking soda

2 sticks (1 cup) unsalted butter, room temp

1/2 cup granulated sugar

1 cup packed light brown sugar

1 t salt

2 t pur vanilla extract

2 large eggs

2 cups semisweet and/or milk chocolate chips

preheat oven to 350.  in a small bowl, whisk together the flour and baking soda and set aside.  in an electric mixer, mix butter and both sugars on medium speed until light and fluffy.  reduce the speed and add the eggs, vanilla and salt, and mix well.  add the flour and mix until just combined.  stir in the chocolate chips.

drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes.  remove from the oven and let cool on a baking sheet for 1-2 minutes.  transfer to a wire rack, and let cool completely.  store cookies in an airtight container at room temp up to 1 week.

6 Comments leave one →
  1. September 20, 2011 12:55 pm

    These do look ridiculously delicious. Love the name 😀

  2. September 20, 2011 1:05 pm

    I love gooey chocolate chip cookies and these look amazing. I definitely have to try out this recipe.. thanks for sharing this

  3. September 20, 2011 7:20 pm

    for some reason I thought there were pistachios in those cookies…maybe it’s just wishful thinking 😉

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