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Chocolate Chip Cookie Dough

Use this classic cookie dough from Matt Lewis of Brooklyn's Baked bakery to make his Brookie (brownie-cookie) dessert.

  • yield: Makes 6

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Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 6 ounces semisweet chocolate chunks or chips

Directions

  1. Step 1

    In a large bowl, whisk together flour, salt, and baking soda; set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until smooth and creamy. Using a spatula, scrape down side of bowl; add egg and beat until well combined. Mixture should be light and fluffy. Add vanilla and beat just to incorporate, about 5 seconds.

  3. Step 3

    Add half of the flour mixture and beat until just combined, about 15 seconds. Add remaining flour mixture and beat until just incorporated. Gently fold in chocolate chips.

  4. Step 4

    Cover bowl and refrigerate at least 3 hours before using.

Source
The Martha Stewart Show, March 2010

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