Martha Stewart’s COOKIES book is simply amazing. I often look through the book just to look at the beautiful pictures. What I don’t like about the book is that most all of the recipes (and pictures) are already on Martha Stewart’s website. If I had known this before I bought the book, I probably would not have bought the book.
I presume this is the same with the CUPCAKES book, but I’m not sure; I haven’t yet purchased this book. I probably will eventually though!
But back to the COOKIES book, one of the pictures and recipes that I kept coming back to were the giant chocolate sugar cookies. I put off making them for so long because I thought sugar cookies were supposed to be soft; the chocolate sugar cookies were supposed to be a little more sandy in texture, I believe. I didn’t think I’d like that in a sugar cookie.
Well, after a couple of weeks without a chocolate fix, I decided to go ahead and try out the giant chocolate sugar cookies. I’ve seen a few photos of these cookies on other blogs and they all turn out sort of different; I’ve never seen any as amazing as what is in the book, though.
The recipe gives the baker a choice between using melted shortening or melted butter as one of the ingredients. Even though I am not shortening’s biggest fan, I chose this because I had read somewhere (can’t remember where) that shortening would produce a puffier, chewier cookie, whereas using the butter would result in a flatter, crispier cookie. I don’t like crispy cookies, so I used the shortening.
And I absolutely loved them! They were chewy and puffier than most of the ones I have seen on other food blogs. They were, however, crispier on the next day. I’m totally sorry I had put off making these for so long. This is a recipe that I will definitely be making again whenever I need a super chocolatey fix!
This is one of those recipes in the COOKIES book that can also be found online at marthastewart.com here.