Grammy's chocolate cookies from Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (page 75) by Martha Stewart Living

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cellenly on July 25, 2019

    One of our favorite cookies to make. I cut the sugar a little. It feels fully chocolatey without being overly sweet. My daughter made it once not using demerara sugar and just used brown cane sugar to do the final roll, and it was a sad version of itself. Demerara is my preferred sugar, giving it the large grain crunch without the sugary taste. I prefer my demerara over my turbinado in this application, but I'm not sure if that's due to the brands I use.

  • SACarlson on September 05, 2015

    Really delicious. Almost like a brownie in cookie form. I didn't have any sanding sugar on hand and used caster sugar with no problems.

  • Cheri on December 08, 2013

    These are very easy, really satisfying for a chocolate craving, and reasonably quick (dough needs an hour in the frig before baking). Needs full baking time, and still quite soft at 12 min., could extend to 13-14 min. Nice in a mix with others for Christmas cookie plate. Make sure to have sanding sugar on hand.

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