Martha-Stewart-Fired-Me Cookies

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Sure! Here’s a big, detailed, deliciously written version of the “Martha-Stewart-Fired-Me Cookies” recipe, complete with background, ingredient breakdown, method, notes, and a sweet conclusion for cookie lovers. 🍪

🍪 Martha-Stewart-Fired-Me Cookies 🍪

The Infamous, Irresistible, and Slightly Rebellious Chocolate Chip Cookie Recipe

🌟 Introduction

Legend has it that this unforgettable cookie recipe comes from none other than Sarah Gormley, a former employee of Martha Stewart. After being let go (with a good sense of humor intact), Sarah shared her own twist on the classic chocolate chip cookie. The name? Tongue-in-cheek. The cookies? Unapologetically addictive.

These cookies went viral not just because of the drama—but because they are rich, chewy, gooey, salty-sweet perfection. Think of your favorite cookie but with deeper caramel flavor from three kinds of sugar, a crispy edge, and melty puddles of chocolate. The flaky sea salt on top? That’s the mic drop.

Whether you chill the dough for two days (as recommended) or only manage to wait an hour or two (we don’t blame you), you’ll still end up with a batch of cookies worthy of cult status.

📝 Ingredients

🧈 Wet Ingredients:

  • 2 sticks (1 cup) salted butter, softened to room temperature
  • ½ cup granulated sugar
  • 1 cup dark brown sugar, packed
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract

🧂 Dry Ingredients:

  • 2¾ cups all-purpose flour
  • ¼ teaspoon fine salt (plus flaky salt for topping)
  • 1 teaspoon baking soda
  • 1½ teaspoons baking powder

🍫 Mix-ins:

  • 2¼ cups semisweet chocolate chips or chocolate chunks (or a mix of both!)
  • Flaky sea salt (such as Maldon) for topping

🔧 Method

1. Cream the Butter and Sugars

In a large mixing bowl or the bowl of a stand mixer, cream the softened butter with the granulated, dark brown, and light brown sugars. Beat for 2–3 minutes on medium speed, until light and fluffy. This step builds the structure and deepens flavor.

2. Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should look glossy and well-blended.

3. Mix the Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking soda, baking powder, and fine salt. Gradually add this to the wet mixture, mixing just until no streaks of flour remain. Do not overmix.

4. Add the Chocolate

Fold in the chocolate chips or chunks. If using a mix of chips and chopped bar chocolate, even better — you’ll get melty pockets and rich texture.

5. Chill the Dough

Cover the dough and chill for at least 1 hour (ideally 24–48 hours for best flavor and texture). If short on time, even a quick chill helps prevent spreading.

6. Preheat and Prep

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

7. Scoop and Sprinkle

Scoop dough into balls (about 2 tablespoons each), place a few inches apart on the baking sheet, and sprinkle the tops with flaky sea salt.

8. Bake

Bake for 11–13 minutes, or until the edges are golden and the centers still look slightly underbaked — they’ll firm up as they cool. Do not overbake if you want a chewy center!

9. Cool and Devour

Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or cooled (they store beautifully).

❤️ Cookie Lovers’ Notes

  • Why dark + light brown sugar? The dark brown sugar adds deep molasses flavor while light brown keeps it balanced. Together, it’s cookie magic.
  • Salted butter? Yes — this is part of the balance of sweet and salty. If using unsalted butter, bump the salt to ½ tsp.
  • Why chill? Chilling hydrates the flour and lets the flavors deepen. The result? A richer, more toffee-like cookie with perfect chew.
  • Customize! Add toasted walnuts, a handful of espresso chips, or swirl in some Nutella before scooping.

📖 Formation & Flavor Evolution

This cookie recipe walks a beautiful line between tradition and trend. It’s rooted in the nostalgic familiarity of Toll House cookies but elevated with bakery-style tweaks: triple sugar, flaky salt, and a high chocolate-to-dough ratio.

The viral name adds charm, but it’s the flavor and texture that earn its fame. It’s a cookie for people who love their sweets grown-up — bold, rich, just salty enough, and a little dramatic.

💬 Conclusion: For the Lovers

These cookies are for the lovers of late-night baking, those who steal warm bites straight from the tray, those who whisper “just one more” and then sneak a second. Whether you’re baking them to win hearts, to cope with heartbreak, or just because you love cookies that punch above their weight — the Martha-Stewart-Fired-Me Cookies have your back.

Bake them once and they’ll earn a permanent spot in your recipe box. Bake them twice and you’ll probably memorize the recipe. Bake them three times? You’re already someone’s favorite baker. 💕

Want me to turn this into a printable PDF, add measurements in grams, or offer a version with browned butter or gluten-free swaps? Just say the word!

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