Rating: 3.36 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

This delicious cookie recipe comes from "Martha Stewart's Baking Handbook." Combine these with Mint Ice Cream to make your own ice-cream sandwiches.

The Martha Stewart Show, July Summer 2007, The Martha Stewart Show, Episode 2112

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. In a heatproof bowl set over (but not touching) simmering water, melt 5 ounces semisweet chocolate, unsweetened chocolate, and butter. Stir until smooth. Set mixture aside to cool slightly, about 5 minutes.

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  • In the bowl of an electric mixer fitted with the paddle attachment, beat chocolate mixture and sugar on medium speed until well combined, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs, and mix until completely combined. Beat in vanilla. Add flour and salt, and beat until just incorporated. Stir in remaining 4 ounces semisweet chocolate.

  • Using an ice-cream scoop about 2 inches in diameter, scoop dough into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

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Reviews (3)

11 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
01/30/2009
These were some of the best cookies i have ever made, and I have might quite a lot of cookies in my day.
Rating: Unrated
04/27/2008
Like most all baked goods, cookies should never be refrigerated or frozen after baking unless the recipe states it is ok, as they will certainly dry out. This recipe states to store them room temperature.
Rating: Unrated
03/24/2008
Followed instructions exactly. Oven temperature is correct. Did NOT overbake. Cookies do not spread and flatten like the ones pictured and seem dry when cold and even dryer when frozen. Not recommended by this experienced baker.
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