martha cookiesOur Martha, who art in Connecticut, hallowed be thy name….

I’ve been making the Nestle Toll House chocolate chip cookie recipe pretty much my entire life, and recently I started wondering if it really is the best. After I made them in bar form back around the holidays, I decided I was bored and the next time I made them I’d shake things up. So this will hopefully become a series of attempts to find the best chocolate chip cookie recipe. The criteria: must be moist, buttery, not too much chocolate, and still tasty on days 2 and 3.

This first attempt to go outside my cookie comfort zone is a Martha Stewart recipe. I do love Martha, and after a friend from grad school posted on Facebook that this was the best cookie recipe she’d ever made, period, I decided to start with these.

And they’re good. Really good. So good that even though they weren’t as soft and chewy as I’d like, I’m still eating them 3 days later. Fr some reason, the cookies just would not bake in my oven. The recipe says bake for 8-10 minutes, and mine took a good 12+ to bake through. I’m sure this changed the desired texture and consistency, and I honestly don’t know why. Maybe my butter was too soft, or the oven rack wasn’t quite right. At any rate, they are delicious regardless of changes to texture. I was apparently so excited about making them and consuming them that every picture I took is blurry. So forgive the artful shots. But these are much nicer than the Toll House cookies, and the biggest difference I see is less granulated sugar and more brown sugar. Adam thought these were the greatest thing since sliced bread, so they’ll be a hard act to beat.

Martha’s Soft and Chewy Chocolate Chip Cookies

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