The other day my kids were calling for cookies, so I thought this would be a good opportunity to add another post to my on-going Cookbook Project. I don’t need to invent the wheel when it comes to classic chocolate chip cookies, and I have about 7 dozen books with as many variations – I chose Martha Stewart’s because they work and because her book Cookies is my go-to whenever the children start chanting; it has just about every cookie you can think of and in my experience the recipes are all solid.

This recipe works – plain and simple. I find the final result a tad sweet, but then those that know me know that I don’t have a sweet tooth. Also, when it comes to regular flour – as in non-GF – we use Stillmeadow Farm’s Heritage Red Wheat pretty exclusively here at home. It’s a much heavier flour, but gorgeous in its flavour and texture, and free from the harmful effects that most overly processed and genetically modified flours produce: it’s also grown here in Metchosin which makes this locavore pretty happy. Thus the cookies we made were a bit heavier than they would be otherwise, but for my money, they’re better too.

As we’re a family of food allergies (sigh…), I’m adding in my adjustments which include: the change in wheat flour to the heritage variety; replacing the butter with our house rendered lard (for GG as she can’t have dairy); using the amazing Enjoy Life Semi-Sweet Chocolate Chips (guaranteed nut, soy, dairy and shellfish free); as well as a decrease in the original sugar quantity, changing the sugar to our preferred coconut sugar, and an increase in vanilla to compensate for the lesser sweetening.

martha stewart chocolate chip cookies by the everyday epicurean

Martha Stewart's Chocolate Chip Cookies
Servings Prep Time
4dozen 15minutes
Cook Time
Servings Prep Time
4dozen 15minutes
Cook Time
  • 2.25cups heritage red wheat flour
  • .5tsp baking soda
  • 1cup unsalted butter or lard, room temperature
  • 1cup coconut sugar
  • 1tsp. coarse sea salt
  • 1Tbsp. real vanilla
  • 2large eggs
  • 2cups Enjoy Life chocolate chips
  1. Preheat oven to 350 F.
  2. Cream butter/lard and sugar in a stand mixer until well whipped and light in colour. Add the eggs and the vanilla and continue to mix until well combined.
  3. Combine the dry ingredients together except for the chocolate chip cookies. Add the dry mix to the wet and stir with a wooden spoon until evenly blended. Mix in the chocolate chips.
  4. Drop heaping tablespoons of dough onto parchment lined cookie sheets leaving at least 2" between them. Bake for 10-12 minutes or until the edges look crunchy but the centres are still soft.
  5. Remove from oven and let cool on wire racks until ready to eat. Cookies can be stored in an airtight container for up to a week.


Martha Stewart Chocolate Chip Cookies
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