Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Chip Cookie Dough 3.9 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 1, 2020 Print Rate It Share Share Tweet Pin Email Yield: 6 Use this classic cookie dough from Matt Lewis of Brooklyn's Baked bakery to make his Brookie (brownie-cookie) dessert. Ingredients 1 cup plus 2 tablespoons all-purpose flour ½ teaspoon salt ½ teaspoon baking soda ½ cup (1 stick) unsalted butter, softened ½ cup packed dark-brown sugar ¼ cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 6 ounces semisweet chocolate chunks or chips Directions In a large bowl, whisk together flour, salt, and baking soda; set aside. 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. 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. Cover bowl and refrigerate at least 3 hours before using. Rate it Print