This delicious Martha Stewart chocolate chip cookie recipe is a quick and easy treat that’s perfect for any occasion. With a rich, buttery texture and loaded with melty chocolate chips, these cookies are sure to satisfy your sweet tooth.
Recipe Ingredients:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, room temperature
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 12 ounces semisweet chocolate chips (2 cups)
How To Make Chocolate Chip Cookies?
- Preheat oven and prep baking sheets: Preheat your oven to 350°F (175°C) with racks in the upper and lower third positions. Line baking sheets with parchment paper.
- Combine flour with baking soda: In a small bowl, whisk together the flour and baking soda; set aside.
- Beat butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
- Add salt, vanilla, and eggs: Add salt, vanilla, and eggs, mixing to combine. Reduce speed to low.
- Add flour mixture gradually: Gradually add the flour mixture, mixing until just combined.
- Mix in chips: Mix in the chocolate chips.
- Portion cookies onto baking sheets: Using a tablespoon measure or a small ice cream scoop, drop heaping portions of dough about 2 inches (5 cm) apart onto prepared baking sheets.
Recipe Tips:
- Use room temperature butter: Make sure your butter is softened, not melted, for the best texture. It helps the cookies spread evenly and become soft and chewy.
- Don’t overmix the dough: Mix the ingredients just until combined to avoid tough cookies. Overmixing can make them dense.
- Chill the dough: For thicker cookies, chill the dough for at least 30 minutes before baking. It helps them hold their shape and prevents excessive spreading.
- Use high-quality chocolate chips: Good chocolate makes a huge difference in flavor. Opt for semisweet chocolate chips for that perfect balance of sweetness.
- Watch your baking time: Check your cookies around 10 minutes to prevent overbaking. The cookies will continue to cook on the sheet after you remove them from the oven.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover cookies cool to room temperature. Then, place them in an airtight container. They will stay fresh in the fridge for up to 1 week.
- Freeze: After cooling, wrap the cookies in plastic wrap or place them in a freezer bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature for 15-20 minutes before enjoying.
- Reheat: Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and heat for about 5 minutes until they are warm and slightly soft. This method will help restore their fresh-baked texture.
Nutrition Facts
Serving Size: 1 cookie (19g)
- Calories: 90
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 75mg
- Potassium: 20mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0.3g
- Sugars: 6g
- Protein: 1g
Check out More Recipes:
- Martha Stewart Pumpkin Pancakes
- Martha Stewart Banana Bread Loaf
- Martha Stewart Cottage Cheese Pancakes
- Martha Stewart Fluffy Pancakes
Martha Stewart Chocolate Chip Cookies
Description
This delicious Martha Stewart chocolate chip cookie recipe is a quick and easy treat that’s perfect for any occasion. With a rich, buttery texture and loaded with melty chocolate chips, these cookies are sure to satisfy your sweet tooth. You can even add your favorite nuts for extra flavor!
Ingredients
Instructions
- Preheat oven and prep baking sheets: Preheat your oven to 350°F (175°C) with racks in the upper and lower third positions. Line baking sheets with parchment paper.
- Combine flour with baking soda: In a small bowl, whisk together the flour and baking soda; set aside.
- Beat butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
- Add salt, vanilla, and eggs: Add salt, vanilla, and eggs, mixing to combine. Reduce speed to low.
- Add flour mixture gradually: Gradually add the flour mixture, mixing until just combined.
- Mix in chips: Mix in the chocolate chips.
- Portion cookies onto baking sheets: Using a tablespoon measure or a small ice cream scoop, drop heaping portions of dough about 2 inches (5 cm) apart onto prepared baking sheets.
Notes
- Use room temperature butter: Make sure your butter is softened, not melted, for the best texture. It helps the cookies spread evenly and become soft and chewy.
Don’t overmix the dough: Mix the ingredients just until combined to avoid tough cookies. Overmixing can make them dense.
Chill the dough: For thicker cookies, chill the dough for at least 30 minutes before baking. It helps them hold their shape and prevents excessive spreading.
Use high-quality chocolate chips: Good chocolate makes a huge difference in flavor. Opt for semisweet chocolate chips for that perfect balance of sweetness.
Watch your baking time: Check your cookies around 10 minutes to prevent overbaking. The cookies will continue to cook on the sheet after you remove them from the oven.
Martha Stewart Chocolate Chip Cookies