Martha Stewart's Favorite Chocolate Chip Cookie Recipe - Martha Stewart

[@robertmahan2142]

These are amazing. Definitely only need to eat one as a treat. They are so flat and crispy. Delicious.

[@lfeco]

"So, what did you do today?"......... I made 14 pans of cookies.

[@antoniokinsey4041]

North Dakota Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZbin videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

[@Ana-hy5nh]

While only baking them 3 at a time

[@sofiachaw4647]

I was bored and wanted to see how sweet martha cookies were made cuz i saw a vid on them once.. i cut the recipe down to like 56 cookies and i dont know if the flour ratio is correct if you want i can watch the video and share what i got

[@moniqaf]

Lmbo

[@joey8717]

I bet that nowadays ice cream scoops are used more to make cookies that to scoop ice cream😂

[@dessertchasers591]

I truly am Martha Stewart's biggest fan I absoloutly love her n every recipe is scrumptious Martha I luv u n everything u bake ❤️❤️❤️❤️💞🥰😍

[@vw411]

I’ve made these today. They were very tasty. I love me some Martha Stewart. Thanks for sharing.❤

[@MsKillerqueen5]

As a poor mexican little girl. Seeing her on tv was just WOW. She is so classy. I loved her since I was 10. Im 36 now 😢

[@om-rafif]

صحيح اختي 😢

[@johnwright2911]

I made these for my stoner friends, and they were a HUGE hit! Ate them too fast though. Will make a double batch next time.

[@ineschavez6088]

Im from Mexico city . And Im a really fan of you. I love Your receipes.

[@carmenibarra9114]

She is the best ❤️

[@slimmygimmy]

this sounds absolutly delicious! but how long do you put them in the oven?

[@Bluejeans0701]

I wish I could reach out to Martha Stewart in this clip and ask for some cookies along with a cup of coffee. The cookie looks really tasty. I want to get a bite of it.

[@antoniokinsey4041]

Bluejeans0701 Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZbin videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

[@opossumfaucet]

@@antoniokinsey4041 Hey! Would you like to try my chocolate chip cookie recipe? I've spent months creating it. It's not too flat but still gooey and they have crisp edges. Seriously, they're my whole family's favourite. Here it is: 1/3 cup of butter 3/4 cup of dark brown sugar 1/2 cup granulated sugar 3/4 teaspoon salt 1 egg and 1 egg yolk 1 teaspoon vanilla extract 1 ¼ cups all-purpose flour(155 g) ½ teaspoon baking soda 3/4 cup of chocolate chips Brown your butter and let it cool in the fridge until it becomes room temperature (brown butter is super easy, there's tons of tutorials online.) In a large bowl, whisk together the sugars, and butter until a paste forms with no lumps. Whisk in the egg and vanilla Sift in the flour and baking soda, and salt then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). Fold in the chocolate chips then chill the dough while the oven is preheating. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop cookies in 1 and ½ tablespoon scoops. Shape into mountains to prevent excessive spreading. Bake for 10-13 minutes, or until the edges have started to barely brown (in my oven I bake them for 11 mins) Leave on tray for 3-5 minutes, no more, to prevent over cooking. Enjoy!

[@maroimah1061]

You are the best one ...

[@dthurmond6329]

I just made these cookies and they are very good. I'm still baking cause it makes quit a few. Thanks Martha / Bill for sharing.

[@antoniokinsey4041]

D Thurmond Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZbin videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

[@Jolene8]

While I love Martha Stewart I would never try to use cookie recipe because I love the original chocolate chip cookies. I'm not a fan of those flat crispy cookies.

[@Jolene8]

+FeedusFetusFajitas Tried flat crispy oatmeal cookies before. Not a fan.

[@Jolene8]

+FeedUsFetusFajitas 6 years a trained baker with a tiny business. Ive baked it all. Like I said, I love chocolate chip cookies... Can't stand flat crispy cookies. Period!

[@Jolene8]

+FeedUsFetusFajitas making me want cookies... Or atleast something baked now. Have my heart set on cake for a while!........ Darn you Martha, goddess of baked goods!... Great, now I need ccc's... The original though! Mine come out crispy on the outside and soft in the center, and never flat. Well, good luvk with your cookies. ;)

[@Jolene8]

+FeedusFetusFajitas Great!... although a slight after taste means you added too much baking soda, cut back - recipes usually calls for too much anyhow to ensure desired results... when creaming butter by hand, chop it up and let it sit out covered for a while so that creaming is a delight and so easy because the butter is extra soft... I would definitely cut this recipe in half as it would be way more than what I would need at home. ^_^

[@lostinmyspace4910]

I am also not a fan of those large spread out cookies. To counteract those, I'd make the individual dough balls on a cookie sheet then freeze the duugh for at least two hours, or overnight. Then to bake, put the frozen balls directly into a hot oven. Frozen dough will partially cook frozen to hold it's shape, then spread out a lot less. Freeze your dough.

[@mariabroche2658]

Beautiful Thank

[@terin8762]

Thanks Martha...looks yummy.

[@terin8762]

I like how she uses quality ingredients.

[@antoniokinsey4041]

Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZbin videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

[@johnbehneman1546]

GREAT VIDEO MARTHA. GREAT CHOCOLATE CHIP COOKIES.

[@mounireaddevil]

cookies in my country are more elegant and chick ! they are simply a piece of art! I hope if we could share it with the rest of the world

[@M_Ladd]

Why don't you make a video? Just use your phone.

[@eunicealmeida8712]

I always make them. They are delicious!

[@lonewolffullmoon]

Thanks Martha! 💕

[@MarthaStewart]

You are so welcome!

[@fokofoko95]

very very good

[@BXG1rl84]

Martha I love you 😍 ❤️ ❤️

[@raeraeripple8121]

I've made these and they are amazing. my boyfriend's coworker constantly asks for them.

[@M_Ladd]

Maybe he wants what your bf has!

[@sandyhayre188]

Looks good

[@وصفاتالسعادهمعريري]

Very good

[@hudaali400]

love this lady

[@juliekirk5365]

If your cookies do get hard ..put them in plastic container with a lid, add a piece of bread and THEY WILL B SOFT THE NEXT DAY

[@drq1561]

Love Martha ❤️

[@jeffreyrichardson]

It is a good thing, Martha!

[@C.J.._.]

I am dying to make these!! I will certainly be trying this recipe out this Christmas.

[@pratofundo]

No leavening agent? But baking soda is a leavening agent.

[@niharikajaisudan]

she was reffering to baking powder

[@desisarod]

+PratoFundo because she likes them thin... and flat... no fun...

[@Random-zk4kk]

+momotastic Baking soda is also a rising agent. It activates when it gets mixed with something acidic like buttermilk or sour cream.

[@DCARA06]

Wow these look great. Only thing is that I'm super impatient and loose interest in baking cookies after the second tray. I might need to make them a bit smaller.

[@Cat-we3hh]

Cookie Gift Can Queen sells Sweetex Hi-Ratio shorting on Etsy for home bakers in small quantities for professional buttercream frosting. Just wanted to share with my fellow bakers a great find!

[@Cat-we3hh]

Cookie Gift Can Queen sells Sweetex Hi-Ratio shorting on Etsy for home bakers in small quantities for professional tasting icing. Just wanted to share with my fellow bakers a great find. Using Hi-Ratio shorting in cookies is amazing!

[@M_Ladd]

What's it made from? Highly processed palm or canola oil I imagine.

[@antoniokinsey4041]

Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZbin videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

[@bigdezol]

Just so we're clear: you didn't follow the recipe and are disappointed by the results?

[@antoniokinsey4041]

Yes, you are correct.

[@maghribi5371]

Grandmother's love 😍

[@antoniokinsey4041]

Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZbin videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

[@om-rafif]

اه يامارثا ابداع ايام صغري كنت احب طبخ ومازلت هل صار عندي قناتي اطبخ وصفاتي شكر ليك وكل شافات صغر ايام طفولة 😢

[@ksyushaedge7813]

Can you please download all full episodes of all seasons Martha Bakes???????????????????

[@antoniokinsey4041]

Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZbin videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

[@chavalchavalon6557]

4 cups of sugar!!!!

[@fidgets7752]

Too much sugar

[@fidgets7752]

I tried it so so sugary I think it's a mistake only 2 cups is good

[@jocelynncabrera2610]

For how long do you bake these cookies?

[@MarthaStewart]

10-12 minutes at 375 degrees. Here's the full recipe: www.marthastewart.com/350439/alexiss-brown-sugar-chocolate-chip-cookies

[@jocelynncabrera2610]

@@MarthaStewart Thank you, Martha! I enjoy your recipes.

[@dianam3299]

They look too flat :/

[@jadelee9299]

Deedee Guzman It depends on the different amounts of butter. Those thin cookies are for crispy cookies, there are chewy cookies and even cakey cookies. Your preference though, :)

[@luvmarjorie]

Anyone know the stand mixer color?💕

[@mrses44]

So......what is the "best quality" chocolate and the "best quality" vanilla? And where do you purchase them?

[@Dinckelburg]

+mrses44 BESTbuy

[@robertrzepa2697]

+Catháin Ó Danachair haha best comment ever

[@janedoe-yf4dm]

go to the grocery store and pick the priciest ones.

[@Westminstrelsy]

mrses44 She always says that. A lot of unnecessary words and commentary most of the time. Every recipe is either "My favourite" or "One of my favourite". And "you're gonna looooove" whatever it is :)

[@terin8762]

PURE VANILLA, GHIRADELLI MILK CHOCOLATE CHIPS are av available where I live. There are some amazing specialized vanilla.

[@chafikabenredjem7566]

I like

[@irxxscopes5499]

is there a metric version of this recipe?

[@FoodFreak]

Sweet!

[@antoniokinsey4041]

FoodFreak Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZbin videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

[@cinniebun5464]

@@antoniokinsey4041 You know what I think? I think you should stop spamming that same reply on every comment.

[@techandecon]

So, I just tried to bake these cookies, they are good! Don't get me wrong. But they are waaaayyy too greasy. The first batch came out like deep fried cookies, I added an additional 1/2 cup of flour after the first batch didn't work out so great. But otherwise, again, they are super tasty!

[@antoniokinsey4041]

Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZbin videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

[@kalegal2760]

Martha....how to turn this recipe to thin and crisp double choc chip cookies?

[@Hey_Ruthie]

I would replace 1/4-1/3 cup of the flour with unsweetened cocoa powder.

[@MyLink44]

+ Ruthie, perfect! thank you.

[@bronsonnguyen5402]

I like thinner 🍪

[@ЦветокГраната-х8н]

А можно перевод на русский язык???Хотя бы только рецепт напечатайте!? Обожаю ваши рецепты!!!!

[@teresacaro1218]

Hola Martha, desde que te conosí no deje de verte, te busque por todas las paginas, y te encuentro KZbin, pero hay un gran problema para mi, Oahora no puedo ponerlo en mi idioma, solo todos tus vídeos estan en ingle??. Y me eh perdido muchos de tus programas, y no sabes como quisiera verlos, y más, quisíera tener tus recetas, Ojala puedas leer este mensaje, besos, Patricia desde Argentina..

[@emilyokland9179]

I love the cookies. Do you have America chickens, because I saw a olive green egg.

[@M_Ladd]

That was a rotten one

[@afkarnadhifa]

she says there's no leavening but she put baking soda in it. FOR GOD'S SAKE MARTHA YOU HAD ONE JOB! ONE JOB!

[@khairunnisa1990feb]

baking soda spread the cookie furthermore..

[@freewaybaby]

yes, baking soda IS a leavening agent... as is baking powder and also eggs.

[@lavaqabeltrana2136]

Youre such a moron.... You didnt even have a job and u messed it up....

[@russbear31]

AfkarKarim In chocolate chip cookies the baking soda is a leavening agent. It reacts with the molasses (an acid) in the brown sugar and causes the cookies to puff up.

[@joyitadarling5815]

that's offensive that really was offensive. job well done.

[@YAHWEHRULES777]

Yummy💝☺ a beautiful lady making yummy cookies 💝☺ Thank you Martha 💝☺ you represent all things good and family to me 💝☺ and you helped me to be a better young Mom , I never had anyone to teach me these things 💝 you have helped so many of us 💝 thank you and GOD ELOHIM YAHWEH , and MESSIAH KING YAHSHUA💝 Jesus's real Hebrew NAME that means YAHWEH SAVES💝 please bless and keep you 💝 ABBA made you a very talented lady 💝☺

[@HeathenChannel]

2:02 Britney Spears, "I'm A Slave 4 U", 2001.

[@MarthaStewart]

😂😂😂

[@jarednil69]

A pound of butter!

[@infinitylambofmariah7987]

Just watch Anna Olson chocolate cookies she explains it better and she had better looking cookies

[@antoniokinsey4041]

Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZbin videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ? And where can you find that Anna Olsen video ?

[@alenanela1743]

@@antoniokinsey4041 I use her recipe just search it up

[@afaf2859]

Svp la recette en français.

[@jennifercraigie144]

NO

[@itsmechristy2409]

I wonder what you are doing right now. I really enjoyed you last night. Talking, everything. It is so nice for you to open up to me. No matter what you do, I just like you more. Funny. Such a major crush I have. ❤

[@gustavoramos5152]

Could i make them smaller

[@jadelee9299]

Gustavo Ramos Well of course, it depends on the size of the cookie scoop or how large you roll them! Hope this helped!

[@desisarod]

+Gustavo Ramos ad a leavening agent

[@gustavoramos5152]

+Empress Jade thxs yes it did

[@gustavoramos5152]

+Desirée Rodríguez well i just kinda did everything she said except i used a smaller scoop which made more

[@terin8762]

Use a smaller ice cream scoop, or drop using small teaspoons.

[@2dasimmons]

I thought BAKING SODA was LEAVENING AGENT.

[@michaelshields7777]

Ok, so I just watched another video of hers and old Martha said she preferred cracking the eggs into a bowl then adding them to the mix, this way egg shell doesn't get in the batter. Here, she's cracking them thar eggs right into the mixing bowl! So which is it, Martha? Hmmmm.

[@jadelee9299]

Michael Hubbard Why is it a big deal, though?

[@Maryoma893]

جميل جدا حقيقي

[@YourMomIsMeeyah]

Where is the famous MS drop cookie recipe?

[@smailing67]

رائع جدا

[@Fraz001]

We werent burning churches, we were making cookies. kzbin.info/www/bejne/rKDYiJyXe9F-eLc

[@kantatajoey1007]

I want to know about texture of this cookie recipe, chewy or chrisp ??

[@bobcook4250]

flat and runny and crisp. Bricks in one day. This woman can't cook or bake. She's just marketing. he is very fake.

[@gailgutierrez1162]

กันตวัฒน์ ธรรมธนะกฤตานนท์ I think it would be crispy and chewy

[@مَريم-م2ن2ه]

هذا الفيديو قبل ٩سنوات ياترى هذي الشيف بعدهه عايشة ولا توفت ؟

[@cynthiaelesevandyke-melcho1864]

💜💜👍

[@ستالبيت-س6غ]

مرحبا بكم جميل جدا

[@g-whizzard]

What the hell are those?

[@lonewolffullmoon]

🤣🤣🤣🤣

[@AnnM223]

Huge cookies, mmm maybe not

[@desisarod]

+queenmargot94 and flat...

[@nesreenhassanmahmoud9282]

l need aresipe

[@よこよこ-y1d]

外国のクッキーってダイナミック〜（╹◡╹）♡食べて見たいな〜

[@latifanassereddine5550]

👍👍👍👍👍👍

[@desisarod]

I dont like them because they are thin... and you can only bake 3 at the time..

[@janedoe-yf4dm]

you can bake more if you have a bigger tray

[@InADarkTavern]

But the problem is that they're thin.

[@terin8762]

My favorite!

[@hollywhite8368]

So much sugar.

[@ksparkle8797]

I’m dead about how flat they are

[@TM-nu5vd]

Yikes -- 4 cups of sugar is too excessive!! I made these once and they weren't great -- very greasy tasting given the 1 pound of butter. Stick to the original recipe as you're wasting ingredients with these flat disks.

[@lara189]

Wow are you still alive

[@gulnazabdullayeva8310]

Super🇦🇿💯👍💋🇦🇿💯👍💋🇦🇿💯👍💋

[@janedoe-yf4dm]

i'm not a fan of flat cookies, but they look okay.

[@pendy55]

Baking soda upsets my stomach

[@nitinnaveenkumar8046]

Anna Olson vs Martha stewart

[@cinthiamiranda2495]

Versión castellano.

[@KVandendriessche]

What a stupid recipe. Bake three at a time?

[@jasonbourne2996]

lol, I think Martha assumes everybody has at least 3 ovens in the kitchen.

[@janedoe-yf4dm]

considering one is about the size of her hand.... yeah... i wouldn't call it a stupid recipe just because you're not into it.

[@PennyHardaway24]

nah its fucken stupid. if ur gonna bake, bake properly not like a porkchop

[@terin8762]

They're huge! Yum!

[@krownney]

Those are large egg??!??

[@leticiadelsalto9446]

Martha Stuart braunies

[@antoniokinsey4041]

Hi, I hope you are still around... I’ve made a few thick and chewy chocolate chip cookie recipes that turned out pretty good from cookbooks and KZbin videos, so I wanted to try these big flat ones out for a change. I didn’t like them. Crap, now I’ve wasted all these ingredients and I have all this extra cookie dough that I don’t want to use. These cookies come out flat, crispy on the outside with elephant butt wrinkles, sunk in almost translucent center. When cooked you can almost see right through the center to the parchment lined tray. you have to be very careful not to burn the edges while still staying to fully cook the center. Also, they were a tad bit on the greasy side but the overall flavor and texture was yummy (but the center looked as if it had only the sugar and butter and all the other ingredients spread out away from the center while cooking lol. FYI, I used a big release ice cream scoop, so maybe that had something to do with the center taking a while to drop, cook and thin too much. I did do things not included in the recipe. Maybe I should not have added the 1 tbs of creamy peanut butter & 1 tbsp of instant powdered coffee and a very small pinch of cinnamon powder. But I really can’t see that making much of a difference in such a huge batter. (And yes, I did refrigerate overnight, tried it after freezing too. Next, I’ll try half the amount to bake a smaller cookie.) What do you think ?

[@andresicalbo1708]

j

[@kelissarevilla5386]

hi Martha I really suck baking cookies how could I make sofe cookies that are nice and chewy plesea help

[@MyLink44]

+Kelissa Revilla my Gram always added an extra 1/2 cup of flour, I love soft chewy cookies too.

[@marshaturner1329]

Hi i bake a cake and when i cut it the middle had a hole init

[@marshaturner1329]

What did i do wrong

[@kevinbabicz]

Why 3 at a time????????

[@terin8762]

Because they're so big. I don't bake mine in huge batches either.

[@micheleortuno8589]

Who came from tasty?!?!?!

[@Gmoneyman7]

Me

[@cugbkacwfeqowdrnlitz5503]

text

[@12monkeys30]

Not everybody has a farm and can have fresh eggs , Martha so stop sharing the fact that you have chickens .How much have you donated to poor neighbors some fresh eggs

[@hilarytourism1785]

Bervo

[@krownney]

It's hella small

[@debbierosato9424]

Not what I was looking for. I'm not looking for such a flat crispy cookie. 😒

[@M_Ladd]

That's a lot of sugar!

[@kikihowe4799]

So many hateful people ..wow

[@mssnorg1]

there flat