A few words to describe the cookies:
- Bite sized
- Warm from the oven
- Somehow crispy and chewy at the same time
In short, they’re just the perfect little chocolate chip cookies. And you don’t have to go to the Minnesota State Fair to appreciate that.
Since the Minnesota State Fair is only around for 12 days, my only option for getting my cookie fix year-round was to come up with a copycat Sweet Martha’s cookie recipe. Thankfully, this wasn’t too hard, thanks to the ever-fabulous New York Times chocolate chip cookie recipe. I made a few small tweaks to the recipe and was very happy with the results.
Copycat Sweet Martha’s Cookies
Here are a few notes to get your copycat Sweet Martha’s cookies just right:
- Load them with chocolate chips
- Refrigerate the cookie dough overnight (or up to 3 days)
- Make them small (about half the size of a regular chocolate chip cookie)
- Under-bake them ever so slightly
- Serve them warm
Please note: This is not the Sweet Martha’s Cookie Jar recipe. This is an adaption of the New York Times chocolate chip cookie recipe that tastes a lot like Sweet Martha’s cookies. Did you know that Sweet Martha’s cookies are available in the freezer section at select grocery stores?
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Copycat Sweet Martha's Cookies Recipe
Yield: 100+ mini cookies
Prep Time: 15 min
You will save a lot of money by making your own cookies at home. If you have extras, place them in the freezer for a rainy day. Or freeze the dough balls so you can have fresh-from-the-oven cookies whenever you want.
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
2 egg yolks
2 teaspoons vanilla extract
3 cups 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 additiona. Add vanilla and mix until incorporated.
Combine dry and wet ingredients. Don't over mix. Add chocolate chips. Cover with plastic wrap and allow to sit in the fridge overnight, or up to 3 days.
When ready to bake, preheat oven to 350F. To get the cookies just the right size, use a standard cookie scooper - then divide that amount in half. Place cookie dough balls evenly onto a baking sheet. Bake for 8 to 10 minutes, or until barely done. You want to under-baked these cookies slightly so they turn out soft and gooey.