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Ultimate Chocolate Chip Cookies

These cookies are crispy at the edges, chewy in the center, and loaded with two kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.

  • Prep:
  • Total Time:
  • Yield: Makes 24
Ultimate Chocolate Chip Cookies

Source: Everyday Food, October 2009

Ingredients

  • 3 1/2 cups all-purpose flour (spooned and leveled)
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons coarse salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups milk chocolate chips
  • 8 ounces semisweet chocolate, chopped

Directions

  1. In a bowl, whisk together flour, baking soda, baking powder, and salt.

  2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.

  3. Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

Reviews (31)

  • Ace Invisible 23 May, 2013

    This recipe works well. I made some alterations on it though. I used all semi-sweet chips. Never liked milk chocolate chips in chocolate chip cookies as it makes them a little too sweet. Cut out the half stick of butter (two is more than enough) and, like another reviewer, subbed the half cup of flour with cocoa powder. The most important step to making chocolate chip cookies is letting them chill. I let mine for about six hours. One hour's fine, but longer means they spread less.

  • Harry 1 Mar, 2013

    I started with NY Times' recipe but now do this great recipe and refrigerate the batter for at least 24 hours per the Times' recipe. But all these recipes call for too much chocolate for my taste. All that chocolate overpowers the dough. Believe it or not, one cup of semisweet chips and one cup of chopped nuts does the trick. Still very chocolately. These get raves.

  • Happy_Birthday_Dr_Seuss 2 Feb, 2013

    Ultimate Chocolate Chip Cookies
    Russell's Saturday Dinner
    Nutritious and Delicious!

  • ChristyC71 2 Jan, 2013

    I have baked these cookies so many times I have lost count... have to be the most delicious cookies I have ever tasted! I follow the recipe almost exactly, but I sub one bag 60% dark chocolate chips for total chocolate called for. There is just something about the salty and sweet in this cookie that just makes it heaven in your mouth. I changed up the cooking time to 325* for 25-26 minutes and the texture is sublime! I will make these cookies forever since nothing else even comes close!

  • pkmcd 11 Jul, 2012

    These are my 'go to' chocolate chip cookies. I love the salty/sweet combination created by the coarse salt. I use a small cookie scoop and get four dozen cookies. I did have to decrease the baking time to 13-14 minutes. Everyone loves these!

  • Marinesmeini 9 Jul, 2012

    Awesome !! I just cut out the salt amount. Place the bowl with all dough before placing it on the cookie pan. Used mi hands to place small balls of dough on cookie pan. Worked great. Absolutely great !

  • Marinesmeini 9 Jul, 2012

    Awesome !! I just cut out the salt amount. Place the bowl with all dough before placing it on the cookie pan. Used mi hands to place small balls of dough on cookie pan. Worked great. Absolutely great !

  • RosemaryRegina 10 Jan, 2012

    I agree with Bhanak completely...ABSOLUTELY DIVINE, after following the recipe exactly. Have no idea what Koo's problem could have been. I'm still baking and will have about 7 dozen when finished, using a small scoop. The cookies are plenty big enough. Will probably make half the recipe next time. Chilling the unbaked cookies keeps them from spreading out too much. Oh, and I added some chopped toasted pecans. Wonderful! They ARE the ultimate chocolate chip cookie.

  • ibelievenyou 27 Dec, 2011

    These were great - just a little variation ... cut down on the amount of sale and refrigerate the dough BEFORE putting them on the cookie sheet, using a smaller scoop. The cookies do NOT spread out as in the picture - they stay more or less in a ball shape. Absolutely delicious!

  • Koo 18 Dec, 2011

    What a waste of ingredients. Don't bother with theses. The result was a pile of mess that couldn't be saved.

  • Koo 18 Dec, 2011

    What a waste of ingredients. Don't bother with theses. The result was a pile of mess that couldn't be saved.

  • CarolinaYng 8 Sep, 2011

    These were great! But I found they were a little big so if you don't want them the size of the palm of your hand, I'd suggest making smaller balls of dough :P

  • gabik 11 Feb, 2011

    These cookies are very very delicious. I just made half the dough and got 30 cookies out of it which I baked for 14 minutes... perfect.

  • danyellenr 7 Feb, 2011

    the cookie was delicious, however it did yield a very flat salty/sweet taste. next time i will delete the baking powder and decrease the sugar and salt....

  • bhanak 9 Jan, 2011

    These ARE the best chocolate chip cookies. The combination of the salt and two kind of chocolate chips is wonderful! I'm throwing out all my other recipes.

  • Nool 31 Dec, 2010

    Delicious! But if using regular (not course) salt, add no more than 1 1/2 tsp. I also lessened the minimum baking time by 1-2 minutes and got a very nice chewy outside and slightly softer inside of my cookies.

  • debbaxara 8 Dec, 2010

    I'm wondering if those that found these too salty used regular salt instead of coarse salt? If using regular salt, you have to reduce it by half.
    Otherwise, these are fabulous cookies. I can fit a double batch in my large stand mixer (barely). I make them and freeze them in our chest freezer just making a few cookies a week. They get rave reviews. I do, however, use milk chocolate for the chunks and semisweet for the chips.

  • Americana 2 Dec, 2010

    I cut this recipe in half and add pecans. Perfect!

  • mamakatzcan 17 Nov, 2010

    These are the best chocolate chip cookie I ever had! One problem is that they are very flat. But every thing else is very good.

  • mamakatzcan 17 Nov, 2010

    These are the best chocolate chip cookie I ever had! One problem is that they are very flat. But every thing else is very good.

  • MaggieTheKatt 4 Nov, 2010

    Instead of 3 1/2 cups flour, I used 3 cups flour and 1/2 cup Dutch process cocoa powder. I also used a combination of semi-sweet and dark chocolate chips, and Heath toffee bits. They were AMAZING. The salt works really well with the cocoa powder. I make cookies often and send them to work with my husband to share, and his co-workers thought these were the best I've ever made.

  • KatySF 27 Aug, 2010

    Ultimate? No way. Below average, more like. I agree with peaches.... there was something missing from these cookies. (Although I didn't find them excessively buttery). I ended up throwing them out. Why waste the calories on a subpar cookie?

  • peaches2218 16 May, 2010

    I didn't care much for these, overall. They're a little grainy, the taste of the salt is noticeable, and they are REALLY buttery. I suppose if you really like buttery cookies that's a good thing, but I want the dough in my cookies to be less the center of attention than the chocolate.

  • ss589 25 Apr, 2010

    If Double Action Baking Powder is used, should the amount of baking powder in the recipe be reduced by half, ie. to half 1/8 tsp?

  • smd1227 21 Apr, 2010

    Oh we LOVED these cookies: big, crispy edges, chewy middle, plenty of chocolate, a little bit salty,... . I added some chopped macadamias, to put them over the edge. Next time, I'm going to add some walnuts.

  • ekroque 3 Apr, 2010

    These are by far the best CCC I have EVER had! Can't wait to take some to my Dad tomorrow. He is the CCC critic in the family and I know these will knock his socks off!

  • sommjet 19 Mar, 2010

    I make CCC every week, and enjoy trying different recipes. I am always looking for the "ultimate" chocolate chip cookie recipe - one that satisfies everyone's tastes...this is one of the best! They are big, chewy, crunchy, the two chocolates add to the flavor - I didn't notice them being salty, but I usually under-measure salt.

  • jtdepete 29 Jan, 2010

    these were too salty for my taste! just reduce the salt and they would be perfect. great consistency

  • BettyGoo 8 Jan, 2010

    I've made these cookies twice already and they are kicking my butt. It's all about that extra tsp of salt. Fantastic! Oh, and try adding chopped dried cherries, butterscotch chips and/or dark choc m

  • cakebelieve 4 Jan, 2010

    These have to be the best big chocolate chip cookie recipe I have made!

  • ktcakes 3 Dec, 2009

    This is a great base for Chocolate Chip-M

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