Tuesday, May 19, 2009

Not quite Martha Stewart Living

In our “family,” Alex is the chef. I like to cook, but I’m usually strong armed out of the kitchen because he is at it. I am, however, the more experienced baker, so when it comes to something sweet, I usually reclaim a little ground in what Alex has deemed his version of mantown: the kitchen. Alex is not a fan of most desserts, but he does appreciate the occasional cookie or brownie. Since I didn’t want to eat 12 cupcakes by myself, I thought I’d start off by baking some chocolate sugar cookies from my favorite recipe blog How to Eat a Cupcake.

The recipe originally hails from Martha Stewart’s Cookies. According to How to Eat a Cupcake these cookies are supposed to be thin and crisp, but I like my cookies chewy and more cake-like so I modified it a bit, using some tips from the blog, to get something that tastes like a brownie, but eats like a cookie. Here goes:

Giant Chocolate Sugar Cookies (inspired by Martha Stewart’s Cookies)
Makes 8 cookies (I made them regular sized; I got 24 cookies)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened Dutch process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 1 1/2 cups sugar (+2 tablespoons for sprinkling)
  • 1/2 cup butter, melted and cooled
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
Preheat oven to 375F. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.

Put butter and sugar into the bowl of an electric mixer and mix on medium-high speed until pale and fluffy. Mix in melted butter. Add egg and vanilla and mix until creamy. Reduce speed to low and gradually add flour mixture. Mix until just combined.

Chill dough in the refrigerator, covered, until firm, about 2 hours.

Using an ice cream scoop, drop dough onto baking sheets lined with parchment paper, and sprinkle with sugar. Bake until edges are firm, 18 to 20 minutes (about 11-12 minutes for regular sized cookies). Let cool on sheets on wire racks.

Cookies can be stored in an airtight container at room temperature up to 2 days.


  1. yum!
    to soften butter sans microwave, try putting it between parchment paper and pound/flatten with a rolling pin... works for me!

  2. Thanks for the tip! 2.5 months with out a microwave just got a little shorter.