Step 1: Preheat the Oven and Prepare the Baking Sheets
- Preheat the oven: Set your oven to 350°F (175°C). This will ensure it’s nice and hot when your cookies are ready to bake.
- Prepare the baking sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
Step 2: Mix the Dry Ingredients
- Combine the flour, baking soda, and salt: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside while you prepare the wet ingredients.
Step 3: Cream the Butter and Sugar
- Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy.
- Add the egg and vanilla: Beat in the egg and vanilla extract until the mixture is smooth and well-combined.
Step 4: Combine Wet and Dry Ingredients
- Add the dry ingredients to the wet ingredients: Gradually add the flour mixture to the butter mixture, mixing just until combined. Be careful not to overmix to keep your cookies chewy.
- Stir in the mix-ins: Fold in the chocolate chips (both semi-sweet and white chocolate, if using), nuts, shredded coconut (if desired), and a pinch of cayenne pepper for a spicy twist. The cayenne adds a surprising kick that will elevate the flavor of the cookies, but it’s optional if you prefer a sweeter treat.
Step 5: Scoop and Shape the Dough
- Scoop the dough: Use a tablespoon or cookie scoop to portion out the dough into even balls. Place them about 2 inches apart on the prepared baking sheets. This allows room for the cookies to spread as they bake.
- Flatten slightly (optional): If you like slightly thinner cookies with more of a crispy edge, gently flatten the dough balls with your fingers or the back of a spoon.
Step 6: Bake the Cookies
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown, and the centers look set but soft. The cookies will continue to cook slightly on the baking sheet after they come out of the oven.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Enjoy Your Cheeky Cookies
- Serve: These cookies are best enjoyed with a glass of milk or a hot cup of coffee. Serve them fresh or store them in an airtight container for up to a week (if they last that long!).
- Optional garnish: For an added flair, you can sprinkle a little sea salt on top of each cookie before baking for a sweet-salty combo that will take these cookies over the top.
Tips for the Perfect Martha-Stewart-Fired-Me Cookies
- Chill the dough (optional): If you prefer thicker cookies, you can chill the dough in the fridge for 30 minutes before baking. This helps the cookies keep their shape and prevents them from spreading too much.
- Customize the mix-ins: Feel free to customize the mix-ins based on what you have on hand or your preferences. Try adding dried cranberries, caramel chips, or chopped chocolate instead of the white chocolate chips and nuts.
- Make them extra gooey: For an extra gooey center, underbake the cookies slightly, taking them out when the centers are still a little soft and jiggly.
Conclusion
These Martha-Stewart-Fired-Me Cookies are a fun, indulgent treat that perfectly balance rich chocolate, a hint of spice, and a crunchy texture. The combination of chocolate chips, nuts, and coconut (if used) makes for a delightful, chewy cookie with just the right amount of sweetness and kick. Perfect for sharing with friends or savoring on your own, these cookies are sure to become a favorite.
So, even if you were “fired” from Martha Stewart’s kitchen, you can still bake up some deliciousness with this no-fuss recipe that’s packed with flavor and personality. Enjoy!