What? You don’t feel so good? You’ve got the sniffles? Your kid just got arrested? I’ve got just the thing. Cookies. Chocolate chip cookies.

The first time I made these cookies, I had planned to take them to an elderly neighbour who had slipped and fallen in her home, breaking three bones. As I stood over Martha Stewart’s recipe I thought: there’s no way coarse salt is going to work in these here cookies. And then I thought: why would Martha lie to me (again)? So I made the cookies with the 1 teaspoon of coarse salt she called for. This was, of course, a big mistake. The cookies had big, crunchy pieces of salt in them. I couldn’t take crap cookies to Ida. She was already feeling pretty sucky, and she’d think I was an idiot. Chocolate chip cookies shouldn’t have huge pieces of salt in ’em. Come on, Martha! Use your noggin.

So, confident that Martha’s basic recipe was a winner, I remade the cookies with fine salt, and only 1/2 teaspoon. I did what I should have done in the first place: ignored Martha (or whoever she paid to come up with that recipe).

With a little adjustment, these cookies are very tasty. Loaded with chocolate chips. I’ve made three batches of these cookies in recent weeks – everyone likes ’em. And Ida’s back on her feet again, just in case you were wondering.

. . .

Chocolate Chip Cookies – adapted from a Martha Stewart recipe – download chocolate chip cookie recipe

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (two sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips

Preheat oven to 350°F degrees. Whisk together the flour and baking soda in a bowl, set aside. Place butter and sugars in the bowl of your electric mixer and mix on medium speed until pale and fluffy (a couple of minutes). Reduce the speed to low. Add salt, vanilla and eggs and mix until well blended. Mix in the flour mixture. Stir in chocolate chips. Drop heaping tablespoons of the dough onto baking sheets lined with parchment paper. Space about 2 inches apart. Bake cookies until edges turn golden brown but centres are still soft (rotate the sheets halfway through cooking time), about 10-12 minutes. Transfer cookies to wire racks, let cool.

Oh, and Isa, the recipe makes about 3 dozen cookies, give or take.



  1. thebakingconnoisseur on November 19, 2010 at 6:00 pm

    These look great and they looks oh so thick! I know a lot of good chocolate chip cookie recipes that lose points in the end because they spread out too much…but that doesn’t look like it’s the case with these!

    • movita on November 20, 2010 at 7:18 am

      Good point – they actually held their shape quite well. And they have that nice softness in the centre that makes ’em extra good when you shove ’em in your mouth!

  2. emmalina73 on November 20, 2010 at 4:53 pm

    I think the instruction to ‘let them cool’ must be a typo. I think what you mean is ‘shove as many in your mouth as you can when they are just off scalding before your children cotton on to the fact that there is baking going on and descend like pretty little locusts who really like lego’. Please go ahead and make the necessary adjustments and you are totally welcome by the way.

    I’d like to add that I think you are taking a big risk when you trust the cookery advice of an ex-con, unless they spend a lot of time on baking treats in the Big House. As a law abiding (mostly) citizen I wouldn’t know. But it seems doubtful.

    I must now return to stuffing molten cookies, I hear the footsteps of my children…

    • movita on November 20, 2010 at 6:45 pm

      Sorry about that typo. I was eating scorching hot cookies and wasn’t, to be perfectly honest, totally focused.

      You’ve got a point about Martha. And yet, I follow her like a sheep. Because if I didn’t, she’d probably kick my ass minimum-security prison style.

  3. movita beaucoup on May 11, 2015 at 10:11 am

    Comments on this post are now closed as it was published in November 2010. Happy baking!