Soft Chocolate Chip Cookies
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Martha Stewart Living, August 2007
- Prep Time 20 minutes
- Total Time 35 minutes
- Yield Makes about 2 dozen
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Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 7 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons sour cream
- 3/4 cup semisweet chocolate chips
- 3/4 cup milk-chocolate chips
Directions
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Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
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Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.
They were very soft and stayed that way! You can make them healthier by making it with oats, whole wheat flour and ground flax seed (and a tiny bit of milk if it seems too dry) and also add 2 heaping tsp of brown sugar. They also don't make a 2 dozen, only about 15 or 16.
This recipe was not a favorite that will be repeated. True it is soft, but the baking soda or the salt or both, leave an unpleasant salty aftertaste. I followed the recipe exactly as written and the cookie came out like it was supposed to, but I didn't like the taste. The fact that half the cookies are still around after almost a week is testament to how bad they were.
What's unique about these is that they stay soft, never hardening into a brittle mess liike other choc-chip recipes do. After trying these just once, my friends and family now insist upon them. The "all-purpose flour" I used is the blend variety, i.e., some whole-wheat flour mixed in. Also used course sea-salt, which enhances the chocolate flavor nicely.
These were pretty good. A soft chocolate-chip cookie.
Delicious with a great texture! I added a bit more salt than the recipe called for because I tasted the batter, of course, and it was a bit bland. I crushed 2 frozen chocolate bars instead of using chocolate chips, because I had none, and they turned out chocolatey and fantastic!
The texture of these cookies was really nice, but they were somewhat lacking flavor-wise. I added an extra 1/4 C dark brown sugar and tsp of vanilla, and they were still a bit bland.
Nice, easy recipe with great results! Only changes I made: used stevia instead of white sugar, non fat greek yogurt instead of sour cream, and threw in a large handful of craisons just because. Result? An excellent cookie with a nice "crumb" as they say. Have lots of ice cold milk on hand.
Very tasty cookies!
After looking on the internet for the lat 3 weeks for a successful cookie recipe I think I finally found it! I loved these cookies - soft and cakey and smell soooo wonderful! The only problem that I ran into was the salt - I could taste it in the cookies, as if it didn't dissolve although I mixed all the ingredients very well. Why is coarse salt used and not regular salt? Isn't it more difficult to dissolve? Next time I will try using regular salt. Otherwise - a true success for my family!
These are great, absolutely the softest cookies I've ever made. All I had was reduced fat sour cream and splenda brown sugar. I figured why not use egg beaters too, and they turned out beautifully.
I presume when coarse salt is listed it is kosher salt, not coarse canning salt. I have at least 5 kinds of salt I use differently. Sour cream does not say reduced fat, so choice should be either. Also, could sub plain yogurt too. On a personal basis I back off on choc chips in recipes by about half. I enjoy the cookies, not the chocolate candy in them. Easier way to decide what needs change up in a recipe too. If your dough desires more sweetness, don't add more sugar, just up the vanilla.
They were called "Soft Chocolate Chip Cookies" not "Chewy Chocolate Chip Cookies"!
I did not like these cookies at all. I thought I would try them since I had some sour cream to use up. I am sticking with my regular choc chip recipe. These cookies were too soft and cakey. I prefer my choc chip cookies thick and chewy. I gave them to my neighbor and tossed the recipe in the trash.
I have been making this recipe for about two years now, ever since I found it on a recipe card in Living. This is by far the best chocolate chip cookie recipe I have ever found. Everyone loves them and my boyfriend won't eat any chocolate chip cookie but this one! (Even his mothers cookies!) But eater beware; they are super filling! I put in 1 cup of each type of chip to make them extra chocolatey!
I thought that this was a good recipe for those who like moist, cakey chocolate chip cookies. I happen to prefer soft, gooier cookies, so this wasn't a fave for me.
I found the recipe worked perfect and they are indeed soft and yummy. Like LunaAKBn n n n s and Gerriellenn n n n s they turned out so soft and were a hit.
Excellent cookie, so soft and not too sweet. Chocolate chips make them just sweet enough. I have only 4 left and I made them 24 hours ago. Fourteen minutes was too long, 12 minutes was perfect!
Easy and delicious, but leave in the freezer for 30 minutes...much easier to handle.
To send chocolate chip cookies successfully in the mail, add a slice of bread with the cookies. Tear the bread into 4-6 pieces and spread it around the cookies. The bread gets stale and the cookies stay fresh.
These were too cakey... Didn't at all taste like a cookie. They're not horribe, but are not cookies.
Spreading cookies may be due to the amount of fat in the recipe, and its ratio to eggs and flour.
Sorry guys, I have to go back to my usual Toll House recipe.
My husband said that they are not as good as my " usual" recipe
and I am sure that you all know how important a husband's opinion is.
The raw dough was good but baking seemed to alter the taste.
I am glad that others are happy though. hey no more taz
ok, can't wait to try these. I am looking for a big thick chocolate chip cookie, not one that flattens out and these might be the one? Any ideas on why mine always spread? I want a huge tall thick one!!! Thanks.
that had to be fun, superson
Perfect for my grandson in college; by the time regular chocolate chip cookies get mailed to him, they are way too crunchy.Tthanks for the recipe. Will try it asap.
Can I use regular salt? How much?
The dough tastes fantastic and the cookies are good too. It's soft and cake-y and less brown sugar-y than the regular toll house. Next time I would do these with white choc and macademia nuts. The reason? We have a choc chip cookie recipe our family loves...so switching the chips to another kind would keep us from comparing it to our favorite!
i do not like crisp chocolate chip cookies so this a delicious chewy cookie. i am making 3 batches now using one cup of bittersweet chips and half a cup of walnuts and cherries combined. i am getting about 21 cookies per batch. need 14 minutes. worth trying and am sure will freeze well.
We were having a bake sale for the orphans in India......but everyone was flipping us off or ignoring us....except for one woman who bought 5 of these cookies I had made and then came back 20 minutes later and bought ALL of these cookies so GREAT RECIPE.
Excellent recipe! Kept it in the oven for a bit longer.
its amazing how easy recipe to follow and how yummy cookie to enjoy the kids loved them so much and so do i ,thank you.
These were so sensational! So soft and tasty....A hit with my family! I just made them last night and they're gone!! I found I only had to bake them for 10 minutes though (maybe I made my cookies smaller). Thank you Martha!! :)
these were so soft. I put in chopped up snicker bars and milkey way so it made it even better.
it's too soft as it's a chocchip cake... i want soft cookie not as soft cake... but my hubby n kids loves it
yummy, i substituted sour cream for italian hazelnut yogurt.and i also chopped up a milk choc bar.
A stick of butter is 8 tablespoons. Cut off one tablespoon, using the guide on the wrapper.
How do you measure out 7 tablespoons of butter?? What an annoying recipe.
These cookies are to die for!!! I have substituted the sour cream for plain Greek yogurt and the taste is amazing. My family and friends love them.
These cookies are amazing. I have substituted the chocolate chips for butterscotch and white chocolate. They are really rich, but my husband loves them!
This is great recipe! My husband loves these cookies. They're nice and soft.
This recipe is a hit with family and friends!! Awesome variation of the classic cookie!! Thanks, Martha:)
I love these cookies! I've made them using dark chocolate chips or m
This is my new favorite cookie recipe! I love how soft and fluffy they are, perfect!!
I love these cookies. Extremely soft and light, a great change from the run-of-the-mill chocolate chip cookie recipe. I used low-fat sour creat and 1/2 fat butter to get my husband on a diet to eat them, and it was a hit!
I love these cookies. Extremely soft and light, a great change from the run-of-the-mill chocolate chip cookie recipe. I used low-fat sour creat and 1/2 fat butter to get my husband on a diet to eat them, and it was a hit!
I didn't like this ones. They were to soft and crumbly at the same time.