When I first got hold of my Martha Stewart Cookies, I thought to myself that there would be lots of delicious cookies for me to look forward to. The book seem to promise delectable cookie recipes with mouth-watering pictures. Nah. I was proven wrong when I tried out my first Martha Stewart cookie. It ended up as a melted pool of buttery mess in the oven. I could not bear to dump them and so I tried to salvage them to the best of my ability.
The cookies ended up staying in the oven much longer to firm up. What I gathered from the experience was the recipe had way too little flour to create a good structure. Taste-wise, there were too many elements, causing the cookie to lose it focus. As the saying goes, "too many cooks spoil the broth".
I thought of chucking the book aside after the horrid experience. Later, I thought I would give the book another chance, to prove that my purchase was not all in vain .
1) Preheat oven to 160 degrees C.
2) Line cookie pans with baking paper.
3) Sift dry ingredients into a large bowl and whisk together to ensure uniform distribution.
4) Place a heatproof bowl over a pan of simmering water without the bowl touching the water.This is known as a double boiler. Melt the finely chopped chocolate and butter. Stir to obtain a smooth mixture. Allow to cool.
5) In a large bowl, beat cooled chocolate mixture, sugar, eggs and vanilla on medium speed until well combined. Add in flour mixture in 3 batches and beat on low speed to obtain a smooth batter. Scrape bottom and sides of bowl with a spatula to incoorporate loose flour. The resulting batter is very thick.
6) Fold in coarsely chopped milk chocolate chunks.
7) Scoop out rounded (slightly heaped) tablespoons of dough onto lined trays. Bake for 15 minutes. When done, the cookies will look puffy and soft but will deflate into flat disks upon cooling. Allow to cool for 2 minutes on tray before transferring to wire racks to cool.
1) Do 2 cookies as a test batch to determine your baking time. Repeat if necessary.
2) Cookies will stick to baking paper. Use a spatula to scrape underneath the cookies slowly to release them.
3) Try cutting down on the sugar as cookies are quite sweet.