State Fair Chocolate Chip Cookies

Our Minnesota State Fair series is coming to an end. I hope you enjoyed following along this month. And hopefully, you’ve had a chance to try out a few of the recipes. But like all good things, there comes a time for an end.  We’re closing out the series with the most iconic Minnesota State Fair food – Sweet Martha Cookies! If you’ve ever gone to the Minnesota State Fair you have seen the overfilled, gigantic bucket of chocolate chip cookies. These are a coveted treat for many families.  The lines are usually a mile long. Well, maybe not a mile but it sure does feel like it! And with no fair this year, us Minnesotans need our Sweet Martha fix!

What makes Sweet Martha’s Cookies different than other cookies? The texture! It is all about the texture. They are gooey, chewy, and melt in your mouth. Best eaten fresh from the oven with a cold glass of milk.  The secret to this cookie turning out amazing is using the butter flavored shortening and only cooking it for 6 minutes. I know they look raw, but trust me, take them out and let them cool on the tray for about 5 minutes. They will continue to cook and be delicious. If you cook them any longer, they will be crispy. Which is great if you like crispy cookies.

To make your own batch of Sweet Martha inspired chocolate chip cookies you will need the following –

1/2 C Butter, unsalted
1/2 C Butter flavored shortening
1 1/4 C Sugar
3/4 C Light Brown Sugar
1 tsp Vanilla Extract
2 Eggs
2 1/4 C Flour
1 tsp Baking Soda
1 bag of Mini Chocolate Chips

You can use a stand mixer or hand mixer for the first part of the recipe but the second half is going to be mixed by hand.

In a large bowl, combine the butter and shortening. Beat until it’s creamy.

Next, add sugar, brown sugar, and vanilla extract. Beat until well combined.

Add the eggs in, one at a time. Be sure to mix the egg completely in before adding the second egg.

In another large bowl, combine the flour and baking soda. Take a whisk and break up any clumps and whisk until combined.

Gradually add the flour mixture to the wet mixture. Be sure to mix by hand. I found it easier if I added half the flour mixture and used a wooden spoon to stir.  It is a little work to get it all combined.

Fold in the chocolate chips.  Use mini chips, these are going to be small cookies and the mini chips just go so much better.

Cover with saran wrap and place in the fridge to chill. The longer the better. I like to chill my dough overnight. But at the very least, let it chill for 45 minutes.

When you are ready to start baking, preheat your oven to 350.

Line your pan with parchment paper.

Use a small cookie scoop and scoop the cookie dough out. Place the cookie dough on pan about 2 inches apart. Press down on the dough. We are only cooking these for 6 minutes so the cookie needs a little help spreading.

Place in the oven for 6 minutes.

Even though the cookies may not look golden brown remove them from the oven and let them cool for about 5 minutes before you take them off the cookie sheet. They will continue to cook. Six minutes is the perfect bake time. Any longer and they start to become crispy.

Repeat until you’ve baked all your cookies.

Because these cookies are small you’ll have 5-6 dozen cookies. This recipe makes a ton!

Enjoy your cookies warm with a little cold milk.

Peyton and I had a lot of fun recreating these recipes at home for you all this month. It was truly a labor of love. We may not be able to go to the Minnesota State Fair this year but we definitely made new Minnesota State Fair memories at home.

Tomorrow we are kicking off the fall recipes! Be sure to check back. We’ll have 1 pot dinners as well as some pumpkin-themed eats throughout the month.