Martha Stewart Chocolate Chip Cookies

This Martha Stewart Chocolate Chip Cookies recipe is a classic and chewy treat, which uses semisweet chocolate chips and brown sugar. It’s a straightforward recipe, perfect for bake sales or weekend snacks, ready in about 20 minutes.

Martha Stewart Chocolate Chip Cookies Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 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 Martha Stewart Chocolate Chip Cookies

1. Preheat oven and prep pans: Preheat oven to 350°F. Line baking sheets with parchment paper. Position racks in the upper and lower thirds.
2. Mix dry ingredients: In a small bowl, whisk together flour and baking soda. Set aside.
3. Cream butter and sugars: In a mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes).
4. Add salt, vanilla, and eggs: Mix in salt, vanilla extract, and eggs until combined. Reduce mixer speed to low.
5. Combine flour mixture: Gradually add the flour mixture to the wet ingredients, mixing just until combined.
6. Add chocolate chips: Stir in chocolate chips by hand or with the mixer on low.
7. Scoop dough: Drop heaping tablespoon-sized portions about 2 inches apart onto the prepared baking sheets.
8. Bake the cookies: Bake for 8–10 minutes until golden around the edges but still soft in the center.
9. Cool the cookies: Let cookies cool on the baking sheet for 1–2 minutes, then transfer to a wire rack to cool completely.

Recipe Tips

• How to make cookies soft and chewy:
  Don’t overbake. Pull them out when the centers still look slightly underdone.
• Can I freeze cookie dough?
  Yes, portion the dough and freeze on a tray. Store in a bag and bake from frozen.
• Best chocolate chips to use:
  Semisweet chips are classic, but you can also use dark or milk chocolate chips.
• Can I chill the dough?
  Yes, chilling helps control spreading and enhances flavor.
• How to store cookies:
  Keep in an airtight container at room temperature for up to 1 week.

What To Serve With Chocolate Chip Cookies

Chocolate chip cookies are great on their own or paired with:

• A cold glass of milk
• Coffee or espresso
• Vanilla ice cream for cookie sandwiches
• Chocolate or caramel dipping sauce
• A scoop of peanut butter or Nutella

How To Store Chocolate Chip Cookies

Room Temperature: Store in an airtight container for up to 7 days.

Freeze: Freeze baked cookies or raw dough portions for up to 2 months. Bake frozen dough directly—just add a minute or two.

Chocolate Chip Cookies Nutrition Facts

• Calories: ~170 kcal per cookie
• Carbohydrates: 22g
• Protein: 2g
• Fat: 9g
• Sugar: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use salted butter?
Yes, but reduce added salt to 1/2 teaspoon.

Why are my cookies flat?
Butter may have been too soft or melted; try chilling the dough.

Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works fine for this recipe.

Can I add nuts?
Absolutely! Try 1 cup of chopped walnuts or pecans.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour substitute.

Try More Recipes:

• Martha Stewart Lemon Layer Cake
• Martha Stewart Lemon Ginger Bundt Cake
• Martha Stewart Lemon Honey Cake