Martha Stewarts Chocolate Cookie Cutter Recipes

OUTRAGEOUS CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
• In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
• Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

MARTHA'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, salt, baking powder, and baking soda; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 4 minutes. Beat in eggs, one at a time; add vanilla. Reduce speed to low. Add flour mixture and beat until just combined. Add chocolate chips and mix until evenly distributed throughout. Cookie dough can be refrigerated, covered, overnight, if desired.
• Using a 2 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around the edges, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack to cool completely.

CHOCOLATE COOKIE DOUGH

Steps:

• Whisk together flour, cocoa powder, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.

MARTHA STEWART'S OATMEAL COOKIES OF THE YEAR

Steps:

• Cream the butter, add the white and brown sugar.
• Scrape down the bowl, add egg and vanilla.
• Mix together the flour and the baking soda and add to the creamed mixture.
• Add the oatmeal, cherries, chocolate, and toffee.
• Using plastic wrap, divide into 3 logs and wrap.
• Chill and slice 1/2" thick.
• Bake on parchment (or wax papered) covered baking sheet at 350* for 8-10 mins.
• Cool on rack.

CHOCOLATE COOKIE CUTOUTS

Steps:

• Sift together flour, cocoa, salt, and cinnamon. With an electric mixer on medium-high speed, cream butter and confectioners' sugar until pale and fluffy. Add egg and vanilla, and beat to combine. Reduce speed to low. Gradually add flour mixture, beating until just combined.
• Divide dough in half; flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour (or overnight). Dough can be frozen, wrapped tightly in plastic and placed in a resealable plastic bag, up to 3 months; thaw overnight in the refrigerator before using.
• On a lightly floured work surface (or a piece of parchment paper), roll out one disk of dough to just under 1/4 inch thick. Transfer to a baking sheet; freeze until firm, about 15 minutes.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Using a 3-inch cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill in freezer 5 minutes), and transfer shapes to parchment-lined baking sheets, spacing them 2 inches apart, as you work. Reroll scraps and cut out more shapes. Brush off excess flour. Freeze until firm, about 15 minutes. Repeat with remaining disk of dough.
• Bake cookies until crisp, about 8 minutes, firmly tapping down sheets once and rotating them halfway through. Let cool completely on sheets on wire racks before decorating as desired.

MARTHA STEWART DOUBLE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 325* --
• whisk together flour, cocoa powder, baking soda, and salt in a medium bowl -- set aside.
• Melt coarsely chopped milk chocolate with the butter in a small heatproof bowl, set over a pan of simmering water.
• transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment --
• add sugar, eggs and vanilla -- mix on medium speed until combined --
• reduce speed to low, gradually mix in flour mixture --
• fold in chocolate chunks.
• scoop batter using a 1 1/2" ice cream scoop, place 2" apart on parchment lined baking sheets.
• bake until cookies are flat and surfaces begin to crack.about 15 minutes.
• transfer parchment paper to wire racks.
• let cool 5 minutes.
• cookies can be stored in an airtight container at room temperature for up to 3 days.

MARTHA STEWART'S CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 375F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside.
• In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
• In another bowl, beat the butter and both sugars on medium speed with an electric mixer until light and fluffy (about 3 minutes) scraping down the sides of the bowl as needed.
• Add the vanilla, whole egg, and egg white, beating on low speed until well combined (about 1 minute).
• Add flour mixture in two batches; mix until just combined.
• Mix in chocolate.
• Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets.
• Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes.
• Transfer parchment and cookies to a wire rack to cool completely.
• Cookies can be kept in an airtight container at room temperature for up to 4 days.