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Copycat Sweet Martha’s Cookies

Makes approximately 100 2” cookies


2 Cups Minus 2 Tablespoons Cake Flour

1-2/3 Cups Bread Flour

1-1/4 Teaspoons Baking Soda

1-1/2 Teaspoons Baking Powder

1-1/2 Teaspoons Fine Grain Sea Salt

2-1/2 Sticks Unsalted Butter, at room temperature

1-1/4 Cups Light Brown Sugar

1 Cup Plus 2 Tablespoons Granulated Sugar

1 Large Egg – at room temperature

2 Egg Yolks, at room temperature

2 Teaspoons Vanilla Extract

3 Cups Semi-Sweet Chocolate Chips


· In a large mixing bowl, sift all dry ingredients together.

· In a separate mixing bowl, using a hand mixer, cream butter and sugars together until light and fluffy.

· Add eggs, one at a time, beating well after each addition.

· Add vanilla and mix until incorporated.

· Combine dry and wet ingredients – don’t overmix.

· Add chocolate chips.

· Cover dough with plastic wrap and allow to sit in the refrigerator overnight, or up to 3 days.

· When ready to bake, preheat oven to 350 degrees.

· Scoop cookies into 1” diameter balls and place them 2” apart on a baking sheet covered with parchment paper.

· Bake for 8 to 10 minutes, or until barely done – do not over-bake. You want to under-bake these cookies slightly so they turn out soft and gooey.

· ake baking sheets out of the oven and let the cookies cool for approximately 10 minutes before removing them.

Download the full recipe here:

Copycat Sweet Martha's Cookies
Download DOCX • 145KB

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