These are my kind of chocolate chip cookies: Thin, crisp carmelized edges, and semi-sweet chips in just the right proportion (I like to be able to taste the cookie as much as the chocolate). Thank you!
Thank U for sharing Martha! Today I'm sharing back. It's my grandmother's recipe for an Indian cookie called Nankhatai. When I came to the US some 30 years ago from Mumbai to go to grad school, I'd make these cookies every time I missed my grandma & have a tea party with my friends. Here's her recipe for Nankhatai. Ingredients: Makes about 15-18 1 cup - Plain Flour 2 ½ tbsp. - Semolina ½ cup - Chickpea flour ½ cup - Powdered sugar 2 pinches - Salt ¼ tsp - Cardamom Powder (use less if u don't like Cardamom) ½ cup -Melted Ghee For garnish use sliced pistachios & almonds. Method: Mix above ingredients, make round balls & flatten with thumb Garnish with sliced pistachios & almonds. Bake in preheated 350 degrees oven for 15-17 mins. Enjoy with chai:) Maybe others can share their grandma's cookie recipes too:)
Nice cookie sheets. Great for this type of cookie. One cookie with my afternoon tea would be perfect! Trouble is I may not be able to stop at one. They look super delicious!
For this recipe i boiled the butter first, used ganache semi sweet chocolate and baked at 350, they turned out yummy, but you can still bake them at 375 they'll just be crunchier.
@@windermere2330 Happy for the added info, I truly appreciate you sharing : ) So, if this was chilled 'overnight' would the flavor be [even] more developed ? OR is there a cut-off time, per se ~ Thank-you !
I put my metal stand mixer bowl in a big plastic bowl with water and ice in it. Then it keeps the dough cold while your waiting to swap batches from the oven.
These are truly the best cookies! Does anyone know which cookie sheet she uses here? She says it's a black iron sheet, but it looks like a De Buyer carbon steel sheet.
Trust me on this, the ones at Costco Business that are thick aluminum are just as good. Not other brands, the Tramontina Proline ones. They cost about $5 each. It's really hard to burn a cookie on them. Most professional bakers use them. Regular Costos may have them also.
I love a crispy cookie, but these are greasy from 4 sticks of butter. I baked them on a stone, on heavy aluminum pans, & on silpat. They spread way too thin. I had to change oven temp to 350, because these burn easily. I really want this recipe to work for me. What can possibly be wrong here? 🍪
I tried a test batch of three cookies without chilling to see if it was important and they did exactly this. Did you chill the dough? It's mandatory for this one
These are my kind of chocolate chip cookies: Thin, crisp carmelized edges, and semi-sweet chips in just the right proportion (I like to be able to taste the cookie as much as the chocolate). Thank you!
Precisely !
Thank U for sharing Martha! Today I'm sharing back. It's my grandmother's recipe
for an Indian cookie called Nankhatai. When I came to the US some 30 years ago
from Mumbai to go to grad school, I'd make these cookies every time I missed
my grandma & have a tea party with my friends. Here's her recipe for Nankhatai.
Ingredients: Makes about 15-18
1 cup - Plain Flour
2 ½ tbsp. - Semolina
½ cup - Chickpea flour
½ cup - Powdered sugar
2 pinches - Salt
¼ tsp - Cardamom Powder (use less if u don't like Cardamom)
½ cup -Melted Ghee
For garnish use sliced pistachios & almonds.
Method:
Mix above ingredients, make round balls & flatten with thumb
Garnish with sliced pistachios & almonds.
Bake in preheated 350 degrees oven for 15-17 mins. Enjoy with chai:)
Maybe others can share their grandma's cookie recipes too:)
Thank you for sharing!
Happy 80th Martha you’re an inspiration for all women💝
Celebrate 🎉! Feelings mutual on our end 🤟🏽
@@dr.suezettealoysiaandcarla1664 :))
Nice cookie sheets. Great for this type of cookie. One cookie with my afternoon tea would be perfect! Trouble is I may not be able to stop at one. They look super delicious!
I made a batch of these last fall and they are incredible
I’m glad to see more bakers refrigerating cookie dough 👏🏼👏🏼 It’s a shame when it’s not done
I love cookies! Martha, your cookie recipes impress me every single time! 😋
Love these chocolate chip cookies🌞
The brown sugar makes the dough super sweet! And I’ve used white chocolate chips - the only ones I like… 😂
This looks so yummy!
Yesterday I made this cookies. IT'S SUPER DELICIOUS! BAKERY STYLE!
For this recipe i boiled the butter first, used ganache semi sweet chocolate and baked at 350, they turned out yummy, but you can still bake them at 375 they'll just be crunchier.
These are "My Cookies"
🍪 I've never met a chocolate chip cookie lover not to Love these!
Ya, I just pretend they're mine. Thank you Alexis!
These cookies are the best ever
Super choco chip cookies recipe 👍🏻
Mmmm.... Looky👀 Looky 👀 Chocolate Chip & Brown Sugar cookies 🍪😍 Forever a Favorite, Thanks Martha😀
I didn't know that 'chilling' the dough was that important, I will be doing that from here on in, tfs that TIP : )
Chilling the dough hydrates the flour and prevents cookies from spreading too thin. Also helps develop more flavor.
@@windermere2330 Happy for the added info, I truly appreciate you sharing : ) So, if this was chilled 'overnight' would the flavor be [even] more developed ? OR is there a cut-off time, per se ~ Thank-you !
I put my metal stand mixer bowl in a big plastic bowl with water and ice in it. Then it keeps the dough cold while your waiting to swap batches from the oven.
@@mattypants Wow ! ~ another Fabulous Idea : ) Makes sense ... I will def. be doing this as well - Thank-you for taking the time share : )
@@cindyglass5827 of course! Happy baking!
Yummmmm 🍪🍪 cookies ❤️❤️
These are truly the best cookies! Does anyone know which cookie sheet she uses here? She says it's a black iron sheet, but it looks like a De Buyer carbon steel sheet.
Thanks Martha! I love these cookies, I added 1/4 cup of cinnamon to this already awesome recipe and they came out delicious.
Mmmm my favorite kind of cookie! 😋😋😋
Looks simple and delicious 😋 Thank you Martha!
Hope you enjoy!
@@MarthaStewart Thank you, Martha. I will enjoy🙋
Did you use a black cast iron sheet?
Yummy
What type of black iron cookie sheet did you use? Cast iron? Thanks
Thanks Martha🌹
😋
💓💓💓💓
Yummmm
These look divine. However, I’m not in the tax bracket to afford $40+ cookie sheets 😕 Maybe one day!
Trust me on this, the ones at Costco Business that are thick aluminum are just as good. Not other brands, the Tramontina Proline ones. They cost about $5 each. It's really hard to burn a cookie on them. Most professional bakers use them. Regular Costos may have them also.
I use parchemin and it works just as good when I bake my cookies
I will try this recipe and let you know :)
❤️😋😋
I love a crispy cookie, but these are greasy from 4 sticks of butter. I baked them on a stone, on heavy aluminum pans, & on silpat. They spread way too thin. I had to change oven temp to 350, because these burn easily. I really want this recipe to work for me. What can possibly be wrong here? 🍪
are you fully chilling the dough?
I tried a test batch of three cookies without chilling to see if it was important and they did exactly this. Did you chill the dough? It's mandatory for this one
👌⚘👌⚘👌⚘
Where's the recipe (ingredients and directions)?
Donner la recette écrite s.v.p. quand nous ne parlons pas anglais…,nous avons de la misère à saisir les quantités…
First view and comment , lol
Congrats🏅
Way too much sugar.
Yeah but they come out great