There is a sweet woman named Martha who owns and operates “Sweet Martha’s”. She specializes in chocolate chip cookies and sells them at the Minnesota State Fair for 12 days. In that 12 days she makes around $3 million dollars! I had to find out more about this fascinating woman, and in doing so, I uncovered a “copycat version” of her cookies. I made them today and they are absolutely incredible! Her secret? Extra butter, CAKE FLOUR and extra egg yolks. Sound familiar!? For those of you who have my cookbook – you will know to what I am referring. Highly recommend you try these cookies. The recipe I used is found below as well as a link to learn more about “Sweet Martha”. Thanks Martha!
Sweet Martha’s Famous Chocolate Chip Cookies
2 cups cake flour
1 2/3 cups white all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter, soft
1 1/4 cups light brown sugar, packed
1 cup white granulated sugar plus 2 tablespoons
1 large egg
2 large egg yolks
2 teaspoons pure vanilla extract
1 1/2 cups semi-sweet chocolate chips
In a large bowl combine the cake flour, white all-purpose flour, baking soda, baking powder and salt. Use a wire whisk to “sift” together the ingredients.
In a separate large bowl combine the soft unsalted butter, light brown sugar and white sugar until light and fluffy. Add in the egg and egg yolks one at a time, beating well after each addition. Stir in the pure vanilla extract.
Next, add in the dry ingredients a little at a time being careful not to overmix the dough. Gently fold in the semi-sweet chocolate chips.
Wrap bowl in plastic wrap and refrigerate for 2 days.
When ready to bake, preheat oven to 350 degrees F. Line several large baking sheets with parchment paper.
Place the dough in teaspoon size amount balls onto the prepared baking sheets. Lightly press down on each cookie.
Bake one sheet at a time, in preheated oven, for exactly 10 minutes. DO NOT over bake! These will appear “underdone” but they are not! Allow them to cool slightly before enjoying.
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To learn more ahout “Sweet Martha” click here –
Recipe adapted from here –