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.
If you enjoyed this recipe, please leave a comment, hit up one of those stars to rate it, and be sure to tag any photos with #sweetestkitchen on Instagram if you made this recipe! I'd love to see what you've created!
Your cookie has sold me to hopefully make it. It looks rich and so chocolatey. Is that a word? With photos like that, you could sell any recipe.
While, I have the cupcake book, I don’t have the cookie book so I am going to find this online . I appreciate your sharing that there are so many recipes online.
Right now, I can’t bring another cookbook in the house. I would guess, I will get it at a time when I have not just bought some.
look absolutely delicious!!
i was looking for a recipe like this! thank for introducing me to it!
can i ask you a question? a few days ago i finally understood what Dutch-process cocoa is, well, i think i have understood. So, my question is: is this type of cocoa used just because it gives baked goods a darker colour, or does it have a stronger cocoa flavour or so as well? i ask you because here in Italy Dutch-process cocoa is not available 🙁 ;(
thanks
Yes, it does give a darker color and does have more of a deeper chocolate taste. I often substitute Dutch-processed cocoa for regular unsweetened cocoa for a more chocolatey taste. One of my favorite baking blogs has a post about the differences between the two cocoa powders which may help you:
http://bakingbites.com/2009/01/what-is-dutch-processed-cocoa-powder/
I’m sorry you don’t have Dutch-processed cocoa in Italy!
they look great! I bet they would be good with some frosting sandwiched in between, like a mock-Oreo….yummy!!!
After seeing your post, I couldn’t wait! I made them last night. Mine didn’t turn out to be fluffy, soft, or chewy. I was disappointed. I’m not sure what I did wrong! :*( I tried a few different things that were suggested in the comments on Martha’s website. I rolled half of them in sugar before baking and I also added large milk chocolate chips. Rolling them in sugar made the cookies sweeter, but less chocalately tasting, and the bites with the chocolate chips were WAY better than the rest. Anyway, I think I’ll continue to search for a more chocolatey and softer cookie. (BTW I undercooked them by about 5min, and they were still crisp!)
Savannah, I’m so sorry you weren’t happy with them. Did you use the melted shortening? I might have been a little unclear in my post; my cookies were slightly crispy, but not like a hard cookie such as…say, Chips Ahoy for example. They definitely were not soft or chewy like a chewy chocolate chip cookie, and they got crispier/harder by the third day. Be sure to blame Martha for not liking them! 😀
These look yummy, Jamieanne, but I’m not a fan of shortening either. I’ve had good success substituting conventional shortening with both organic shortening and coconut oil.
Savannah, Here’s a recipe for chocolate chocolate chip cookies that are softer and chewier thanks to the addition of brown sugar.
these look awesome, I’m a big time chocoholic so I’m sure I’d plow through these in no time.
They sound similar to ones I make from Dorie Greenspan’s Baking from my home to yours, World Peace cookies. Those ones are more chocolate shortbready than these ones, I think.
I may need to buy a better cocoa though. The only one I can usually find is Fry’s (dutch process) but I’m not really impressed with it. I’ve tried the natural ones (cocoa camino etc) but they aren’t chocolate-y enough for me.
Are there are any good quality cocoa brands you can recommend? I’d like to find something good before I make these cookies. Thanks in advance
Cheers!
I’d love to have Dorie Greenspan’s Baking From My Home To Yours! The chocolate sugar cookies in this post aren’t really like shortbread, but I’d love to make some of those World Peace cookies; I’ve seen them so many times and they look so good! Regarding the cocoa powder, I just used Hershey’s Dutch-processed, it’s the only one there is in the grocery store. Are you in Canada? I’m not sure what they have there. The only cocoa powders I’ve used have been Hershey’s and Ghirardelli, nothing fancy. Although I’d really like to try the Askinosie cocoa powders (https://www.askinosie.com/c-10-baking.aspx), which are not Dutch-processed. I don’t know of any other Dutch-processed brands – maybe someone else reading this will be able to help! 🙂
Oh, I’d also really love to get some Valrhona cocoa! I think this is one of the best quality chocolates and powders you can find (or so I’ve heard!) http://www.valrhona-chocolate.com/
Are these Martha’s Outrageous Chocolate cookies? The recipe link is giving me an error msg. I made the Outrageous cookies for my wedding and they were amazing! I did buy the cupcake book btw, and yes, most of the recipes (if not all) are on her website. It does make for great inspiration and eye candy, though!
No, they are her Giant Chocolate Sugar Cookies. The link is working for me, maybe Martha’s website was experiencing some problems when you clicked the link. If you continue to experience an error, just let me know and I’ll put the recipe on this page. I’ve seen her Outrageous Chocolate Cookies, they look great too! They might be more of a softer, chewier cookie than these chocolate sugar cookies. 🙂
This is just amazing. I am drooling over here 🙂 I think your photograph is wonderful too. How about adding some chocolate chunks either on the plate or background. and including those chunks in photo…
Maybe if I had had any….. 🙂
I’ve never made chocolate sugar cookies before. But I love adding chocolate to stuff. These look delicious. I’m bookmarking this one. Thanks!
This book is amazing. Same with Martha’s cupcake book. It is true that all of these recipes are on her website, but the books are lovely and it’s nice to simply flip through the book for when you need some inspiration from Martha. Your cookies look FAB!
I’ve never heard of chocolate sugar cookies before. Maybe I can use this recipe for my frosted Christmas sugar cookies this year.
Just keep in mind that these aren’t you’re average soft sugar cookies, they are crunchy/crumbly/sandy. Personally, I’d stick to the normal sugar cookies for frosting, but that is totally up to you! 🙂