Thursday, October 15, 2009

Martha Stewart's Grammy's Chocolate Cookies

Say what you want about Martha Stewart, but the lady knows how to bake. I bought Martha Stewart's Cookies last year, and every recipe I've tried so far is fantastic. My favourite is the Peanut Butter Whoopie Pies, but I'm not sure when I'll be making them again since I'm quite certain I'd eat 'em all. Mmmmmmmm.

I needed a chocolate fix last weekend, so I pulled out trusty Martha and tried a new one. I halved the recipe, and it STILL made a lot. I wasn't super thrilled with them, but I think that's mainly due to the cocoa I used. The closest thing I had to Dutch process cocoa was Hershy's Special Dark blend, and I gotta tell ya - I'm not a fan. It tastes really dusky or something. Does that make sense? Probably not, but I don't like it. So I'll give these a try again, but this time with regular ol' Frys.

Overall, these are a really straight forward cookie to make, and they are nice and soft with out being crumbly. My co-worker remarked that they'd make great ice cream sandwiches, and I think she's absolutely right. I smeared them with a bit of peanut butter, and MMMMM that was nice, too! They're a seriously pretty cookie, too. Because my cocoa is so dark, once they were baked up in the rolled sugar they looked like stars against a night sky. How's that for some purple prose? Man, I really gotta get out of the city.


2 cups plus 2 tbsp flour
3/4 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups unsalted butter
2 cups white sugar
2 large eggs
2 tsp vanilla
sanding sugar for rolling

1. Sift together flour, cocoa powder, baking soda, and salt into a bowl.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour.

3. Preheat oven to 350 degrees. Shape dough into 1 1/4 inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.


  1. I've made these twice in the past month and love them! I used Valhrona cocoa powder both times and the flavor was excellent. Yours look perfect.

  2. Delicious looking cookies! We used to be able to get Fry's in S. Africa but they don't have it here in the U.S. - it's really nice; I wish we could get it here.

  3. I love that cookie book. The banana chocolate chip cookies are my fave. I'll have to try thse, they look excellent!

  4. These are right up my alley - look delicious! I'm a big fan of Martha's, too.

  5. I've bookmarked these to try after we've finished eating the damn cherry fudge brownie torte. We'll need something in a lighter chocolate, that doesn't require a hacksaw.

  6. I love love love Martha.... but not her cooking. I haven't tried one of her recipes in years. Maybe I'll have to get her cookie book?

  7. Rachel, I highly recommend her cookie book. There's every kind - crunchy, chewy, cakey, etc. And they are so, so good! I find her regular recipes to be a little fussy, but oh she can bake.

    Heather, I grew up on Fry's, and for 95% of my baking I find it works great. Next time you visit North America you'll have to get a huge can and smuggle it home. ;)

    Clivia, I can't wait to see how your torte turned out. I didn't even attempt it. You crack me up! :)

  8. nice crackles on the cookies!