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Lexi's Favorite Chocolate Chip Cookies

Careful measuring and mixing ensure excellent results in these delicious chocolate chip cookies.

  • yield: Makes thirty 4-inch cookies

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Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons table salt
  • 2 teaspoons baking soda
  • 1 pound (4 sticks) unsalted butter, room temperature
  • 3 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups semisweet chocolate chips

Cook's Note

Instead of using an electric mixer, steps 1 and 2 can also be done by hand.

Directions

  1. Step 1

    Preheat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside. In a large bowl, sift together the flour, salt, and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugars, and beat until combined and fluffy. Beat in the eggs and vanilla until well blended.

  2. Step 2

    Add flour mixture, and beat on low speed until combined. Add the chocolate chips, and beat until combined.

  3. Step 3

    Drop 2 to 3 tablespoons of batter at a time onto baking sheets, about 2 inches apart. Bake until golden brown, about 8 minutes, rotating halfway through. Remove the cookies and the parchment paper from the baking sheets, and let cool on a rack.

Source
Holiday Cookies 2001, Special Issue Holiday 2001

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Reviews (55)

  • 8 Oct, 2013

    These are, without a doubt, the most amazing chocolate chip cookies...ever! I have been using this recipe for years, and my kids - who are now full grown - will not accept any other homemade chocolate chip cookie! These are also Santa's all-time favorite cookie!

  • 25 Jul, 2013

    Dang! So, so, so, so yummy. Make 'em

  • 20 Jan, 2013

    Not my favourite - a little too sweet and greasy; not enough chocolate chips per cookie; they burn easily; & don't travel well in a lunch bag BUT they are great served with vanilla bean ice cream. Make them Large and bend into a taco shell shape when warm -then let cool and harden and kids can make Taco Sundays.

  • 9 Nov, 2011

    kolačići

  • 14 Jul, 2011

    THE BEST COOKIES IN THE WORLD!!!!!!!!!! These cookies NEVER fail to impress & wow people. Since they spread when baked, I make mine smaller & can get almost 300 cookies out of one batch. THANK YOU, LEXI! THANK YOU, MARTHA!!!

  • 21 Nov, 2010

    I have made these forever and they are the BEST! Everyone loves them. That said, if you want a thick chewy Mrs Fields' type cookie, this is not the recipe for you. They do spread and are very buttery but that's why they taste so good! I looked for years for a crispy thin CC cookie and this was where I stopped looking! Thanks!

  • 14 Aug, 2010

    BTW, this recipe was formulated long ago by Alexis Stewart--not the test kitchen--hence the name, Lexi's Favorite Chocolate Chip Cookies.

  • 14 Aug, 2010

    I LOVE these cookies. I use a SILPAT and put only 4 staggered balls of dough per sheet (18" x 12"). I've made them for years and have always received enthusiastic praise from the people to whom they've been served. However: they're different from traditional chocolate chip cookies so not everyone may be pleased with the results. Try them and decide for yourself. ; )

  • 24 Feb, 2010

    These cookies are so amazingly addictive! They are extremely buttery, you can easily cut out half a stick of butter in this recipe and be totally fine and really notice no difference. The good thing is you can quarter it and still get a lot of cookies. I usually get 60 tablespoon sized cookies (shows how much dough I eat!) spaced 6 to a pan - they spread, so leave at least 4 inches between each! Two TBSP is the optimal size, weighing in around 320 calories!

  • 24 Feb, 2010

    These cookies are so amazingly addictive! They are extremely buttery, you can easily cut out half a stick of butter in this recipe and be totally fine and really notice no difference. The good thing is you can quarter it and still get a lot of cookies. I usually get 60 tablespoon sized cookies (shows how much dough I eat!) spaced 6 to a pan - they spread, so leave at least 4 inches between each! Two TBSP is the optimal size, weighing in around 320 calories!

  • 10 Dec, 2009

    These cookies are going to be flat and greasey. I haven't made these, but I can already tell by the 4 sticks of butter in the recipe. You have to use crisco in order for your cookies to not spread out so much! obvi

  • 10 Dec, 2009

    These are my Favorite cookies!! Always come out the same.

  • 10 Dec, 2009

    These are my Favorite Cookies!!! Always come out the same.

  • 11 Oct, 2009

    My chocolate chip cookies always come out looking like this-- super thin and I HATE it! What may I be doing that makes them come out like this instead of a traditional chocolate chip cookie?

  • 29 May, 2009

    How long do these cookies last for and what is the best way to store them? Thanks

  • 28 Mar, 2009

    I have no idea where all of these bad reviews are coming from. I only made a half batch. I cooked only 6 cookies at a time on parchment paper for 4 min, spinning the tray and then cooking for another 3 min. Right out of the oven, I slid the paper off of the hot tray and onto a cooling rack to cool for 3 minutes. Then, this is key, TWIST the cookies off of the paper. If the whole cookie comes off, it is cool enough to be put on the rack alone. Following this exactly yields 47 4-inch cookies.

  • 9 Feb, 2009

    This is the perfect chocolate chip cookie for me, thin and crisp.

  • 18 Dec, 2008

    I have made these cookies for years at Chrsitmas time. The recipe works perfectly for me. I've baked them right after mixing up the batter and have baked them after letting the batter refrigerate overnight. Both ways the cookies come out excellent! Two highly recommendations are: Do not bake on parchement paper, this hinders the spreading, and use exact, precise measurements. I'm off to bake the batch for this Christmas 2008! Thanks Martha and Alexis!!

  • 16 Dec, 2008

    Yes, these cookies are flat, crunchy around the edges and chewy in the middle. They do tend to be a bit on the greasy side. I was only able to put 6 cookies on a pan to make sure they didn't spread out and touch each other. I also had to increase the cooking time to 10 minutes (at 8 minutes they were still raw in the middle). An 'okay-tasting' cookie recipe. Great texture though.

  • 13 Dec, 2008

    I have to say, this is the worst recipe I've ever tried by Martha. I should've read the reviews/comments first but didn't think about it until I pulled the first batch out of the oven. I threw them out since the suggsted 2-4 Tbs. spread so much, it was almost one entire sheet of cookie. Then, I tried one tps. drops and they still spread too much and don't even ask me about peeling them off the parchment paper! Worst cookie recipe ever!

  • 9 Dec, 2008

    I found these cookies spread out too much. And, I, too, think they are too greasy. This is the second cookie I've made from the "Cookie a Day" and will not make anymore. Sorry Martha but maybe your test kitchen is missing something. Even the last ones I made came out just okay. I'm annoyed that I put out so much money and time. Now, I'm tossing them. The recipe should have stated that the cookies spread. I even used my counter mixer with the paddle, as stated in the recipe.

  • 9 Dec, 2008

    love these! the tips i found to help were to use parchment. i would pull the parchment off the cookie sheet whit the cookies still on and use a different piece for the next batch. after a couple minutes the cookies came off easily and then i could set the piece up to swap out with the one in the oven. i also used a scoop. this ensured that they all came out the same size. they looked perfect. if you are trying to bake more than 6 at a time they will probably run together.

  • 6 Dec, 2008

    These were some of the best cookies I have ever made. Everyone I made them for loved them and wanted more of them. They are supposed to spread out into very thin cookies. They turn out crisp on the edges and chewy in the middle every time I make them. I watch them very carefully and make sure to take them out of the oven right after the cookies puff up and flatten again. Leaving it in too long after it flattens will result in a weird texture.

  • 28 Nov, 2008

    These were the worst cookies I have ever made. They spread all into one layer,and did not bake evenly. I tried putting the rest of the dough into a cake pan
    and the results were just as horrific. Wasted a lot of good ingredients and time. I wish Martha would comment on this!

  • 26 Nov, 2008

    My cookies came out looking exactly like the picture, very thin. But, they are extremely greasy...it has way to much butter in it! Tasty but too much grease.

  • 20 Nov, 2008

    Sorry... I found these cookies too sweet and greasy. I will not bake this recipe again.

  • 18 Nov, 2008

    Good taste though a little greasy, but mine certainly did not look anything like the pic aand they were chewy not crisp..I'll stick with my own recipe

  • 17 Nov, 2008

    The single best chocolate chip cookie ever... if you like them crunchy. I have been making these cookies for years now. They are a family favorite. When baking, expect them to spread almost like a lace cookie, and leave then on the pan to cool slightly before removing them or you'll have a big mess. If you're expecting another toll house cookie, these are not for you!

  • 16 Nov, 2008

    I was so curious to make these after all the different reviews so I tried them today, must say, I'm still not quite sure what I think of them, my husband liked them, kids didnt try them yet, and I think I liked them, but deffinately found them a little greasy, also I spread them apart alot knowing that they would flatten out, and they still all ran into eachother, so they also dont look so nice. Don't think I would make these again.

  • 16 Nov, 2008

    After working on this cookie, it was terrible. Flat, thin, and hard to make. Not very good.

  • 16 Nov, 2008

    In her book, there is a recipe for a thin chocolate chip cookie and the measurements are completely different. Which one should be correct???

  • 16 Nov, 2008

    these are delicious

  • 16 Nov, 2008

    How big do these cookies end up being? Dropping 2-3 tablespoons of batter seems like a lot to me

  • 16 Nov, 2008

    I have been making this same recipe for years for my older daughter. When she was 3 years old, she tried to describe the cookies she wanted me to help her make.
    We had been reading books about body parts and she described the cookies as Skeleton Cookies, because the bones (chocolate chips) stick out. I always have a smile when I make these cookies as I think of those fond memories.
    Mixing them by hand seems to incorporate the butter the best so that they will not be greasy.
    MD

  • 16 Nov, 2008

    My mother used to make cookies like this for our school fund raisers when we were in elementary school and they sold like crazy. I tried this recipe and they are not greasy at all like another poster has commented. I love these and they are great with milk!

  • 16 Nov, 2008

    I have not tried them they look to thin and buttery to me, I will stick to my recipe.

  • 15 Nov, 2008

    I thought these were greasy, and no I didn't let the butter get too soft, it was room temp.

  • 15 Nov, 2008

    I can't wait to try this recipe. A friend of mine makes chocolate chip cookies this way always and won't share the recipe. I know the key is much less flour than a traditional recipe. This recipe seems to double all the ingredients of a "Toll house cookie" recipe except for the flour quantity, which is only increased slightly.

  • 15 Nov, 2008

    I made these a few months ago, and they were too thin. They had a lovely look to them, but they were a bit sweet for my taste. If I make this recipe again, I will probably add some oats as suggested - Thanks luvnlrn! Yet, I already have a really good recipe for oatmeal chocolate chip cookies, and I hadn't planned on changing it. Hmm... tough decision. :-/

  • 15 Nov, 2008

    These are way too thin

  • 15 Nov, 2008

    I've made these cookies several times (Lexi's favorite) and they are FABULOUS!! Thin, crispy and yes, almost lacy...everyone I've gifted them to LOVES them!!! I think it's the butter and the baking soda that makes them so extra special. Thank you Martha! Mahalo Lexi!!
    Penny from Hawai'i

  • 15 Nov, 2008

    I am excited about trying these cookies. I love thin

  • 15 Nov, 2008

    This sounds delicious but it's too fatty for me.With the increase in obesity this website should be posting low fat choices. For this recipe I would use less butter and use applesauce instead for a healthier cookie. I make my cookies with applesauce now and don't feel guilty about eating them. Check out recipe #242083 on Recipezaar. They are delicious and healthy too!

  • 15 Nov, 2008

    i think it's close to one pat of butter per cookie. i like the thinness of this; little dough and more chocolate flavor; almost like a lace or praline type cookie

  • 15 Nov, 2008

    I just can't imagine using all that butter, nasty. The oatmeal does sound good, I will have to try that next time I make chocolate chip cookies.

  • 15 Nov, 2008

    These have always been my family's favorite chocolate chip cookie. I do, however, add up to 1/4 to 1/2 cup of quick cook oats simply for more "chewiness." They are still declicious and actually balance out how buttery and thin they cook without it. It's not your typical chocolate chip cookie that's thick and fluffy, so don't be expecting that with this recipe.

  • 15 Nov, 2008

    I am curious, how can one sasy that a cookie is thin
    and chewy? That is the one property of this
    recipe that turns me off.....It is too thin due to the
    excessive amount of butter. One need to modify
    the butter by using at least half of the amount sugar
    and using shortehing for the other half....this
    guarantees a softer fuller cookie that is really
    great to eat. I have never found think crispy
    cookies to be as flavorful.....My family prefers
    a cookie that is much more dense....I

  • 15 Nov, 2008

    Amazing cookies. They disappear at an amazing rate and I've given this recipe out to friends many times. Just make sure to leave enough room between as they do spread out.

  • 15 Nov, 2008

    I think the reason they're so thin is because of all the butter (in relationship to the flour). They are very good, though! (I try to just have a couple at a time)

  • 15 Nov, 2008

    I hope it will be all right if I only add a half of a teaspoon salt instead of the one and a half teaspoons. I think that's way to much salt. There goes the old blood presure.

  • 15 Nov, 2008

    These have my name written on them! I love thin, crispy cookies!
    But, one thing...does anyone else here not worry too much about exact measuring? I never have and this would be a big change for me.

  • 1 Nov, 2008

    They're really thin! But very creative.. =D

  • 26 Oct, 2008

    There used to be a store called The Troll House In Fredericksburg, VA that made cookies like these. I couldn't ever crack the code so I always had to buy them. Then they went out of business and my whole family would think back longingly. Thanks for the recipe Miss Martha!

  • 26 Oct, 2008

    i

  • 22 Oct, 2008

    I made these cookies out of Martha Stewart's cookbook and I thought they hadn't turned out properly until I saw the photo here on the website....they were so thin! But they are delicious and really chewy.