I've always had a chip on my shoulder reserved for Martha Stewart. And until recently, I realized that I had no idea why. Her unreal perfectionism and cold demeanour can be off putting for sure, but is that any reason to dismiss someone entirely, especially someone who shares many of the same passions as me? The important thing is that in the last year I opened my mind and have developed a full appreciation and implicit trust in the business, crafting, and baking savvy of Ms. Martha Stewart.
You may be surprised that my initial introduction to Martha was not through a recipe or a crafty project, but from innocently stumbling across her book on business,
The Martha Rules, at my local library. I picked it up with a smirk on my face and condescendingly flipped through the chapters, not expecting Martha Stewart to teach me anything, let alone inspire my business. I was wrong. I ate it up word for word. I recommend any entrepreneurs out there to pick up a copy pronto.
Next step,
Martha Stewart's Encyclopedia of Sewing and Fabric Crafts. When I perused this book for the first time, I literally stroked its pages, purring "prrretty". There were so many gorgeously photographed sewing projects that I couldn't wait to take on. Unfortunately I borrowed it close to the holidays, when I was too busy filling orders to be messing around with fun projects, but I made a mental note to get it out again when I have more time to play. If you caught some of my 12 Days of Christmas posts, you will have noticed I was heavily inspired by many of the holiday crafts on her website as well. Next year... next year.
And now, in the span of a week, I've tried two of her baking recipes, both of which Mikey J has named
the best chocolate cake and
the best cookies I've ever made! So, my dear friends, I invite you to put any judgments aside, try this one simple chocolate chip cookie recipe and join me in proclaiming "All Hail Martha" as each delightful morsel melts in your mouth. Ok, that might be going a little far, but they are pretty darn good, enough to convince me to turn to her for all my future baking needs.
Soft and Chewy Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet and/or milk chocolate chips
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. 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 to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
4. Serve warm, with a glass of milk or cup of tea, and your favourite book (pictured above is one I just finished - The History of Love by Nicole Krauss).
Note: I didn't use pure vanilla, light-brown sugar, or parchment paper and they still turned out delicious!
