If you are a fan of Martha Stewart like I am, you know that her daughter, Alexis, is a big influence on Martha’s baking endeavors. And you may also know that at age 12, Alexis came up with a recipe for chocolate chip cookies* that uses an obscene amount of butter and sugar and it is Martha’s favorite cookie of all time.
Well, the recipe for Chocolate Chunk Cookies in the MSBH derives a lot from Alexis’s recipe. The resulting cookie here is crisp, not chewy, and spreads out considerably while baking. I pity the fool who doesn’t use a silpat or parchment sheet while baking these.
*The photo associated with the recipe you’ll find at the end of that link is VERY misleading. Should you click on that link to the recipe and see the photo of the cookies associated with the recipe and think to yourself, “Those look good, I think I’ll try this out,” you will end up with something COMPLETELY different than what you see in the photo. That’s just some stock photo of normal cookies. The amount of butter and brown sugar in Alexis’s recipes results in cookies that look more like giant frisbees than little cookies. They’re not bad at all – definitely a unique take on the chocolate chip cookie – but just don’t expect a traditional-looking cookie in the end.