Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
A delicious cookie, but the recipe is not without problems. First, the dough is extremely sticky. You cannot roll it into balls, it sticks to the hands instead. I ended up cutting out pieces, dunking them in the sugar, and then rolling. This easily doubled the cooking time (and the mess). Second, the cookies do not look like the ones in the photo - they end up flat instead. But oh my but do they taste good. Not too sweet, crunchy on the outside, soft on the inside, they are amazing.
To handle the dough, I weighted out 10 oz "packets" that I wrapped in saran prior to refrigerating. Each 10 oz packet then was used to prepare 16 - 20 cookies. They baked for 13-14 minutes. Don't believe Martha when she says to bake until the surface crackles, as that happens after about 6 minutes. Oh - and I doubled the salt.
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