I completed my final Martha and Me task from the February issue of Martha Stewart Living: Chewy Chocolate Chunk-Cherry Cookies.
These cookies were a disaster. I don't know what I did wrong, but they did not look AT ALL like the picture and instead were super buttery (read: oily) in a not-so-attractive way. Which would have been fine if they tasted amazing, which they didn't.
Maybe I didn't refrigerate the dough long enough. Actually, to be more clear, I DID NOT refrigerate the dough long enough, but I refrigerated it mostly long enough and would cookie dough really know the difference between 45 minutes of refrigeration and one hour of refrigeration?
Maybe I did not beat the eggs or the sugar or the butter for the proper length of time.
Maybe it's Martha and not Me. The commenters seem to agree that the recipe is terrible, so I'll happily pass the blame.
In any event, I threw all the cookies in the trash, but here's the recipe if you want to give it a go.
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
3 sticks unsalted butter, room temperature
2 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
12 ounces semisweet chocolate, coarsely chopped (2 1/2 cups)
8 ounces dried cherries (1 1/2 cups)
1. Preheat oven to 375 degrees. Whisk together flour, baking soda, and salt. Beat butter and sugars until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then flour mixture. Beat in chocolate and cherries. Refrigerate dough for 1 hour.
2. Roll dough into 1 3/4-inch balls (about 3 tablespoons each), and arrange on parchment-lined baking sheets, spacing about 3 inches apart. Bake until edges are golden, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks; let cool completely.