Martha Stewarts Chocolate Cookie Cutter Recipes

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SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about 3 dozen

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
  • Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

CHOCOLATE SPICE COOKIES



Chocolate Spice Cookies image

Believe it or not, the two cookies in this photo share the same delicious ginger-spiced dough. The main recipe will result in a patterned cookie laced with cocoa, embossed with a cookie stamp, and brushed with an orange-butter glaze; head to the variation for a simpler-but no less delicious-version that is packed with chopped semi-sweet chocolate and rolled in sanding sugar for sweet sparkle.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 55m

Yield Makes 12

Number Of Ingredients 15

1 1/2 cups unbleached all-purpose flour, plus more for dusting
3 tablespoons Dutch-process cocoa powder
3/4 teaspoon kosher salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 stick unsalted butter, room temperature
3/4 cup packed light-brown sugar
1 tablespoon grated fresh ginger (from a 2-inch piece)
1/2 teaspoon baking soda
1 large egg, room temperature
2/3 cup confectioners' sugar
2 tablespoons Cointreau or strained orange juice, plus more if needed
1 tablespoon melted unsalted butter
Pinch of kosher salt

Steps:

  • Cookies: Preheat oven to 375°F. Whisk together flour, cocoa, salt, ground ginger, cinnamon, and cloves. In a large bowl, beat butter with brown sugar, fresh ginger, and baking soda until creamy. Add egg; beat to combine. Reduce speed to low; beat in flour mixture.
  • Scoop a scant 1/4 cup of dough (1.75 ounces); roll into a ball. Dust a cookie stamp with flour, tapping out excess. Place dough in center of stamp, then press evenly to cover shape of design. Place, dough-side down, on a parchment-lined baking sheet and press until dough is about 1/4 inch thick.
  • Carefully remove (if it sticks, just gather up dough and start over). Repeat with remaining dough, arranging cookies 2 inches apart. Refrigerate 20 minutes; use a 2 3/4-inch round cutter to trim excess. Bake until firm to the touch, 11 to 13 minutes.
  • Glaze: Meanwhile, whisk together confectioners' sugar, Cointreau, butter, and salt; glaze should have the consistency of honey. (If too thick, whisk in more Cointreau.) Let cookies cool on sheets on a wire rack 8 minutes, then brush with glaze. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

CHOCOLATE COOKIE DOUGH



Chocolate Cookie Dough image

If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough, Spice Cookie Dough, Citrus Cookie Dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 15m

Number Of Ingredients 8

2 2/3 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
1/2 teaspoon salt
2 sticks unsalted butter
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract

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'S CHOCOLATE CHIP COOKIES



Martha's Chocolate Chip Cookies image

Martha's made many versions of these cookies over the years. Her latest, greatest recipe boasts crisp edges, chewy centers, and best of all, lots and lots of chocolate chips -- a whopping 4 1/2 cups go into the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 10

2 3/4 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups dark-brown sugar
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
4 1/2 cups semisweet chocolate chips

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.

SHORTBREAD COOKIES



Shortbread Cookies image

Shopping for shortbread cookie ingredients couldn't be easier. In fact, you probably already have most of these on hand. Shortbreads are most popular around Christmas. Serve your shortbread cookie with a fruity topping, or use this recipe to make our monogrammed Hanukkah cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12 to 14 large cookies

Number Of Ingredients 5

2 cups all-purpose flour
3/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
  • Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.

CHOCOLATE CRACKLE COOKIES



Chocolate Crackle Cookies image

A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners' sugar. The first layer ensures that the second one retains its snowy white appearance.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 5 dozen

Number Of Ingredients 12

8 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
  • Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
  • Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
  • Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.

SKILLET-BAKED CHOCOLATE CHIP COOKIE



Skillet-Baked Chocolate Chip Cookie image

Sometimes bigger is actually better. Case in point: this giant cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups (about 9 ounces) mixed milk- and semisweet-chocolate chips
2 pints vanilla ice cream
Caramel Sauce for Skillet-Baked Chocolate Chip Cookie

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined.Stir in chocolate chips.
  • Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.

CHOCOLATE COOKIES



Chocolate Cookies image

These chocolate cookies make for the perfect treat, any time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16 large cookies

Number Of Ingredients 8

3 cups sifted all-purpose flour, plus more for surface
1 1/4 cups unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups (3 sticks) unsalted butter
2 1/2 cups sifted confectioners' sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract

Steps:

  • In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.
  • Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla.
  • Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half; wrap in plastic. Chill at least 1 hour.
  • Heat oven to 350 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks; decorate as desired.

CHOCOLATE COOKIE CUTOUTS



Chocolate Cookie Cutouts image

This all-purpose dough bakes rich and dark cutouts, and the dough can be rolled again and again with little compromise in texture. Follow the recipe below to make your own designs, or cut and bake as directed in specific cookie recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 to 4 dozen 3-inch cookies

Number Of Ingredients 8

1 1/2 cups all-purpose flour, plus more for work surface
1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sifted confectioners’ sugar
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract

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.

HALLOWEEN COOKIES



Halloween Cookies image

Start a new Halloween tradition: Bake chocolate cookies cut into the shapes of ghostly bats and cats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 40 to 50

Number Of Ingredients 7

1 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting out dough
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
  • In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
  • On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/2 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
  • Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.
  • Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely.

DOUBLE CHOCOLATE CHUNK COOKIES



Double Chocolate Chunk Cookies image

These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped 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-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.

BASIC BUTTER COOKIE DOUGH



Basic Butter Cookie Dough image

One basic dough can make very different but equally delectable cookies -- Spritz Butter Cookies, Cut-Out Butter Cookies, and Icebox Butter Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 8

3 cups (spooned and leveled) all-purpose flour
1 cup confectioners' sugar
1 cup (2 sticks) cold unsalted butter, cut in pieces
1/2 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
Egg wash, (optional): 1 large egg white, beaten with 2 teaspoons water
Decorating sugar and sprinkles, (optional)

Steps:

  • Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
  • In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.

SPICY CHOCOLATE COOKIES



Spicy Chocolate Cookies image

Everything's nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne pepper and cinnamon. Bake a batch or two, and wow a crowd -- or just your coworkers -- on Cinco de Mayo.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes about 3 dozen

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon baking soda
1 stick unsalted butter, room temperature
1 cup packed dark-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
12 ounces semisweet chocolate (61 percent cacao), chopped (2 1/3 cups)
1/2 cup turbinado sugar

Steps:

  • Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.
  • In a separate bowl, beat butter with brown sugar on medium-highspeed until light and fluffy, about3 minutes. Beat in egg and vanillauntil well combined. Reduce speedto low and beat in flour mixture untiljust incorporated. Stir in chocolate.
  • Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll each in turbinado sugarto coat; place 2 inches aparton parchment-lined baking sheets.Bake until surfaces crack slightly,11 to 14 minutes. Let cool 5 minuteson sheets, then transfer to awire rack and let cool completely.

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