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Giant Chocolate Chip Cookies

250

This classic recipe is always a hit with the family.

  • Prep:
  • Total Time:
  • Yield: Makes 16

Source: Everyday Food, September 2006

Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 bag (12 ounces) chocolate chips

Directions

  1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

  2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.

  3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.

  4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.

  5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

Cook's Notes

For each cookie, use a 1/4-cup measuring cup to scoop out and level dough before dropping onto baking sheet. Store in an airtight container up to 2 days.

Reviews Add a comment

  • nmarzo8149484
    30 DEC, 2016
    Ok so lots of people have been saying that this recipe is crappy and I'm here to tell you guys that this is not true because I'm a 13 year old girl chef and tonight I made these cookies for 13 people and they are absolutely amazing! The only thing that I would change would be cooking the cookies for about 12 minutes. The cookies and nice and cooked on the inside and very crispy on the outside. It also tast amazing with vanilla ice cream atop. That's what I did.
    Reply
  • tpederson382359
    13 MAY, 2016
    DON'T MAKE THESE!!! They don't work. And to the person that said other cookies turn out because they contain corn syrup and other crap, clearly you are not a baker. I've got a chocolate chip cookie recipe that is all the same ingredients and ten times better than these crappy cookies! I'm surprised by Martha. I've tried them 3 different times, thinking maybe it was my oven, even chilling the dough. Nothing has worked. Don't waste your time or money on this one!!
    Reply
  • spear310msnco
    11 APR, 2016
    Crap recipe!!! Do not waste ingredients or time. What a mess ! Martha Stewart should be ASHAMED
    Reply
  • mkb1948
    11 APR, 2016
    Like everyone else, I regret not reading the reviews. I do feel validated, though, in the fact that mine turned out just like everyone else's ... Burnt, flat, underdone in spots, and greasy. At least it appears to be a consistently bad recipe!! I'll go back to my tried-and-true Tollhouse recipe. This deviation was an awful waste of good ingredients.
    Reply
  • spear310msnco
    10 APR, 2016
    This is a crappy recipe! 375 too hot. THEY BURN AT 12 MINUTES DON'T WASTE YOUR INGREDIENTS AND TIME. BET DEAR MARTHA NEVER MADE THIS RECIPE. SHE SHOULD BE ASHAMED TO PUT HER NAME ON IT!!!!! Don't ever use another MS recipe Do not purchase anything with her name
    Reply
  • kmcb30
    6 APR, 2014
    The secrets to the pale, puffy, chewy cookies everyone seems to be after here are things like crisco and corn syrup. These are the type of cookie you get without using those sorts of thing. That said, the cooking time is too long. I used salted butter, chilled the dough slightly, then baked on parchment in a convection oven at about 350 for about 10 minutes with good results (albeit still not looking like the picture above). They look dark and wrinkly and a bit unappealing but taste wonderful!
    Reply
  • kmcb30
    6 APR, 2014
    The secrets to the pale, puffy, chewy cookies everyone seems to be after here are things like crisco and corn syrup. These are the type of cookie you get without using those sorts of thing. That said, the cooking time is too long. I used salted butter, chilled the dough slightly, then baked on parchment in a convection oven at about 350 for about 10 minutes with good results (albeit still not looking like the picture above). They look dark and wrinkly and a bit unappealing but taste wonderful!
    Reply
  • Jackie Smiley
    14 JUN, 2013
    So two things I would suggest. Chill dough before you bake and also bring temp down to 350. Really not much different from other recipes for chocolate chip cookies.
    Reply
  • Luftballons
    27 APR, 2013
    Like others have mentioned, reallllly regret not reading the reviews first. Turned out not so good.
    Reply
  • zouba
    21 MAR, 2013
    These are diffidently the worst chocolate chip cookies I've ever tried , i should have read the reviews before i baked them , WASTE OF RESOURCES
    Reply