Martha Stewart’s Milk Chocolate Cookies take chocolate cookies to the next level. Two kinds of chocolate make them full of chocolate and delicious.
Today, I have another recipe for my Cooking with Martha challenge.
If you are not familiar with my Cooking With Martha Challenge, it is where I challenged myself to cook recipes from my huge Martha Stewart cookbook and magazine collection.
It started in 2021 as a challenge for the year. I wanted to pull my cookbooks off the shelf and use them. It began as a weekly challenge where I would make a recipe and share the results with you.
The challenge went so well that I have continued it, although it is more of an occasional thing than a weekly thing.
My latest recipe for you is a very delicious milk chocolate cookie recipe from Martha Stewart.
The recipe has multiple kinds of chocolate, so these cookies are rich and delicious.
They are also easy to make gluten free with one simple change, so these will work for both my readers who eat gluten free and those who do not need to eat gluten free.
What I Changed
Part of what I like to do with these recipes is share what I liked and didn’t like about the recipe and what I changed.
For these cookies, I did not change a lot.
I added more chocolate to the recipe because you can never have too much chocolate. The recipe calls for eight ounces of chocolate. I used closer to twelve ounces.
The directions for these cookies call for baking them on parchment-lined cookie sheets. I tried not baking them on parchment paper, but they were hard to remove from the cookie sheets.
They are much easier to remove and look better if you use parchment paper, so I recommend baking them on parchment-lined cookie sheets.
Ingredients
With a few basic ingredients you can make Martha Stewart’s Milk Chocolate cookies. They are also easy to make gluten free by using Bob’s Red Mill 1 to 1 gluten free flour blend.
- all purpose flour or Bob’s Red Mill 1 to 1 gluten free flour blend for gf version
- Dutch-processed cocoa powder
- baking soda
- salt
- milk chocolate chips
- butter, room temperature
- sugar
- eggs
- vanilla extract
- chocolate chunks
Martha Stewart's Milk Chocolate Cookies
These double chocolate cookies are full of chocolate and are so good!
Ingredients
- 1 cup all purpose flour or Bob's Red Mill 1 to 1 gluten free flour blend for gf version
- 1/2 cup Dutch processed cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces milk chocolate chips
- 1/2 cup butter, room temperature
- 1 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 6 ounces chocolate chunks
Instructions
- Preheat oven to 325 degrees.
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
- Combine butter and chocolate chips in a microwave safe bowl. Save chocolate chunks until later.
- Microwave for 30 seconds on 50% power. Stir. Repeat until chocolate chips are melted.
- Place chocolate, sugar, eggs, and vanilla in a mixing bowl and mix on medium until well combined.
- Reduce speed to low and gradually add flour mixture.
- Fold in chocolate chunks.
- Using 1 1/2 inch cookie scoop drop on parchment lined cookie sheet using about. Space about 2 inches apart.
- Bake for 13-15 minutes or until cooked are flat and are starting to crack.
- Let cool on cooling rack.
- These cookies are thin and a bit delicate so store with parchment paper or plastic wrap in between layers of cookies.
Notes
The gluten free version was tested with Bob's Red Mill 1 to 1 gluten free flour blend. Other blends may work, but they have not been tested.
Martha Stewart's original recipe called for 8 ounces of quality milk chocolate cut into chunks. I found that it works just fine with milk chocolate chips and chocolate chunks.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 79mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 2g
Nutritional values are approximate and aren't always accurate.
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