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Soft Chocolate Chip Cookies

  • Prep:
  • Total Time:
  • Yield: Makes about 2 dozen
Soft Chocolate Chip Cookies

Source: Martha Stewart Living, August 2007


  • 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


  1. 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.

  2. 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.

Reviews (47)

  • lsomppsia30 3 Oct, 2013

    This is my go-to chocolate chip cookie recipe. I love the taste that the sour cream gives to the cookies- and these stay soft without feeling undercooked. I generally put in slightly less salt, and have made them substituting regular table salt without any issues.

  • dixiechik44 5 Jun, 2013

    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.

  • Fred Souza 28 May, 2012

    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.

  • truth_sayer 6 Dec, 2011

    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.

  • Sandra7824 14 Jul, 2011

    These were pretty good. A soft chocolate-chip cookie.

  • Backpacker 3 Jul, 2011

    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!

  • AshEklund 22 Jun, 2011

    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.

  • LIVEYellow 20 Jun, 2011

    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.

  • torivz 6 Jun, 2011

    Very tasty cookies!

  • lstaal 21 Oct, 2010

    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!

  • LokisMommy 12 Sep, 2010

    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.

  • jnokleby 7 Sep, 2010

    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.

  • tbratkov 7 Sep, 2010

    They were called "Soft Chocolate Chip Cookies" not "Chewy Chocolate Chip Cookies"!

  • lisamaria 7 Sep, 2010

    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.

  • sara0602 19 Aug, 2010

    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!

  • TIE 28 Mar, 2009

    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.

  • ClaudiaDAbreu 28 Feb, 2009

    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.

  • LunaAKB 19 Feb, 2009

    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!

  • gerriellen 19 Feb, 2009

    Easy and delicious, but leave in the freezer for 30 minutes...much easier to handle.

  • irishgolfer 19 Feb, 2009

    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.

  • moravmilf 19 Feb, 2009

    These were too cakey... Didn't at all taste like a cookie. They're not horribe, but are not cookies.

  • Balls 19 Feb, 2009

    Spreading cookies may be due to the amount of fat in the recipe, and its ratio to eggs and flour.

  • mykele 18 Feb, 2009

    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

  • itsonsale 18 Feb, 2009

    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.

  • GwenHex 18 Feb, 2009

    that had to be fun, superson

  • Clairellen 17 Feb, 2009

    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.

  • picksuptoys 17 Feb, 2009

    Can I use regular salt? How much?

  • tivogirl 17 Feb, 2009

    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 switching the chips to another kind would keep us from comparing it to our favorite!

  • cookiebabe 17 Feb, 2009

    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.

  • Superson 4 Jan, 2009

    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.

  • Tryingsomethingnew 12 Nov, 2008

    Excellent recipe! Kept it in the oven for a bit longer.

  • umwali 9 Nov, 2008

    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.

  • Reena73 5 Nov, 2008

    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!! :)

  • chefbb317 20 Oct, 2008

    these were so soft. I put in chopped up snicker bars and milkey way so it made it even better.

  • liezariff 7 Oct, 2008

    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

  • salvatrice 5 Oct, 2008

    yummy, i substituted sour cream for italian hazelnut yogurt.and i also chopped up a milk choc bar.

  • Nora40 3 Oct, 2008

    A stick of butter is 8 tablespoons. Cut off one tablespoon, using the guide on the wrapper.

  • lost_in_translation 3 Oct, 2008

    How do you measure out 7 tablespoons of butter?? What an annoying recipe.

  • Nopi 24 Sep, 2008

    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.

  • Gatonju 5 Sep, 2008

    These cookies are amazing. I have substituted the chocolate chips for butterscotch and white chocolate. They are really rich, but my husband loves them!

  • LoveMyKitchen 29 Aug, 2008

    This is great recipe! My husband loves these cookies. They're nice and soft.

  • KristyntheCook 20 Jul, 2008

    This recipe is a hit with family and friends!! Awesome variation of the classic cookie!! Thanks, Martha:)

  • lalieq 12 Apr, 2008

    I love these cookies! I've made them using dark chocolate chips or m

  • mariannesolt 27 Feb, 2008

    This is my new favorite cookie recipe! I love how soft and fluffy they are, perfect!!

  • pinkpaperwhites 27 Jan, 2008

    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!

  • pinkpaperwhites 27 Jan, 2008

    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!

  • upss 17 Jan, 2008

    I didn't like this ones. They were to soft and crumbly at the same time.

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