Martha-Stewart-Fired-Me Chocolate Chip Cookies
Martha-Stewart-Fired-Me cookies are absolute perfection. Crisp edges, chewy center, flaky sea salt, and lots of chocolate chips. Made famous after Sarah Gormley shared the recipe in her book, The Order of Things.
Servings 40 cookies
Calories 175kcal
Ingredients
- 2 sticks salted butter softened
- ½ cup sugar
- 1 cup dark brown sugar packed
- ½ cup light brown sugar packed
- 2 large eggs
- 2 tsp. vanilla extract
- 2 ¾ cups all-purpose flour
- ¼ tsp. salt
- 1 tsp. baking soda
- 1 ½ tsp. baking powder
- 2 ¼ cups semisweet chocolate chips or chunks
- flaky sea salt to top the cookies
Instructions
- Cream butter, sugar, and brown sugar for 3 minutes, until the mixture is nice and fluffy.
- Add both eggs and the vanilla and beat for an additional 2 minutes .
- Combine baking soda, baking powder, salt, and flour.
- Add dry ingredients to wet ingredients and mix until cookie dough forms.
- Mix in chocolate chips/chunks.
- Chill dough for up to 48 hours (see notes).
- Preheat oven to 360 degrees and line baking sheets with parchment paper.
- Scoop cookie dough using a 2 Tbsp. scoop, 6-8 cookies per sheet.
- Sprinkle a small amount of flaky sea salt over each cookie dough ball.
- Bake for 10-11 minutes, or until the edges are golden brown but the center is still light and puffy.
- Slam the baking sheet against the counter to flatten the cookies out a bit (see notes).
- Add another sprinkle of sea salt, and allow the cookies to stay on the cookie sheet for 2 minutes before transferring to a cooling rack.
Video
Notes
Brandy's Notes
Ingredients I had both dark brown sugar and light brown sugar on hand, so that's what I used, but I wouldn't make a special trip to the store to buy dark brown sugar if you don't have any. Chilling It is recommended to chill these cookies for 24-48 hours for the best flavor. However, I made some after chilling for 1-2 hours, and some after chilling 8 hours, and didn't think the extra chill time was worth the effort, so I did not chill the cookies for the full 24-28 hours. If chilling 1-2 hours, there is no need to pre-scoop the dough. If chilling 24-28 hours, I recommend scooping the dough, placing the dough balls onto a baking sheet, and chilling the dough that way; otherwise, it may be tough to scoop the fully chilled dough on day 2. Slamming the Pan After baking, I slammed the pan on the counter ONE TIME, and the cookies were perfect. The recipe states to slam the pan multiple times. If you chilled the dough for 48 hours, this might be beneficial, but for those who chilled the cookie dough for 1-2 hours, it is not necessary to slam the pan more than once. Shaping the Cookies For cookies that weren't perfectly round, I used the glass technique to reshape the hot cookies as soon as they came out of the oven. You can also reshape with a large biscuit cutter. Directions: Turn a glass upside down. It should be slightly larger than the cookie so that it covers it completely. Place the lip over a cookie. Holding the bottom of the glass, quickly work it in circular motions.Nutrition
Calories: 175kcal