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Chocolate Chunk Cookies

This cookie dough is almost like a thick cake batter; if it is warm when it goes into the oven, it will spread too much. If needed, chill the dough briefly before baking.

  • prep: 10 mins
    total time: 1 hour
  • yield: Makes about 4 dozen

Ingredients

  • 2 2/3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, slightly firm and cut into chunks
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2/3 cup sour cream
  • 2 cups semisweet chocolate, chopped
  • 1 1/2 cups chopped walnut or pecan pieces

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line a few baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

  2. Step 2

    With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined. Fold in chocolate and nuts.

  3. Step 3

    Drop dough in mounds (2 level tablespoons each) at least 2 inches apart onto prepared baking sheets (as you work, chill any remaining dough until ready to bake).

  4. Step 4

    Bake, rotating sheets halfway through, until cookies are golden brown but still soft to the touch, 15 to 16 minutes (chilled dough will take longer). Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Source
Everyday Food, June 2004

Reviews (18)

  • 4 Sep, 2011

    love these cookies!!! best soft chocolate cookies ever! I only had salted butter so I cut down the amount of salt by half and they turned out perfect!

  • 18 Aug, 2011

    These are absolutely the best chocolate chip cookies I've ever made. Friends and neighbors (and my husband) love them.

  • 14 Jul, 2011

    These are the worst cookies ever. Cookie baking is my specialty and I have already ripped up the recipe and thrown it away. Shame on you for posting
    it.

  • 27 Sep, 2010

    these are very cakelike, which is not what a cookie should be. i didn't know how the sour cream would affect the classic chocolate chip cookie recipe. now i know never to use sour cream for cookies! i'm reluctant to even give these away because i'm embarrassed about the texture.

  • 27 Sep, 2010

    It is now September 27, 2010 ande video still not working. Not at all now. : )

  • 21 Sep, 2010

    My kids love these cookies! They are soft and not overly sweet. We love the cake like texture and it is a nice change to a crispy cookie. Everyone who has tried them has raved about them. The sour cream is the secret to the texture and you cannot taste it. Everyone is surprised when I tell them what is in the cookies. I make them all the time and have passed on the recipe to friends.

  • 16 Sep, 2009

    I keep posting a comment and it's not showing up. I made these cookies after all. My conclusion is...I prefer a chewier chocolate chip cookie. These are very cakelike in texture due to the addition of sour cream, and in my opinion, that is not an ingredient that belongs in chocolate chip cookies. Would not make again.

  • 13 Sep, 2009

    Video still not working...I really would like to read more comments on this recipe. They look really good because I like chunky, think cookies and not flat ones. Wish I could see the whole video! Grrr...

  • 27 Dec, 2008

    ys

  • 27 Dec, 2008

    ys

  • 29 Oct, 2008

    These are the moistest, most cake-like chocolate chunk cookies I've ever had. Made them with walnuts but probably would be better with pecans. Very light in texture. I would not recommend for those who like the traditional Toll House Cookie recipe. Tasty but won't make again.

  • 27 Oct, 2008

    I agre - it would be nice to see the rest of the video.

  • 11 Sep, 2008

    Video still not playing all the way through?

  • 11 Sep, 2008

    All this talk of rice flour and video buffers. I've been making Chocolate Chip cookies for a long long time. I have my own recipe but I'm always trying new ones. When I saw THICK

  • 1 Sep, 2008

    The video demo for this recipe, for whatever reason, is stalling just after the eggs have been added. I have tried it twice now. If it was a buffering issue it would be highly unlikely to have stopped at the same point. Shame. I'll try again later.

  • 1 Sep, 2008

    You have to be creative with the gluten free flours - Rice flour alone won't likely produce a result that you're happy with. But there are gluten-free baking mixes in any health store (or well-stocked grocery store) that have a mix of flours, that usually work well! Good luck!

  • 1 Sep, 2008

    You can substitute a gluten free flour mix (2 parts rice flour; 2/3 parts potato starch; 1/3 part tapioca flour) with the addition of 2 Tsp. xanthan gum. Or you could buy any of the many gluten free flour baking mixes found in your supermarket (Bob's Red Mill; Hodgson Mills; Gluten Free Pantry; Bette Hagman's mix, etc.). pooka38

  • 1 Sep, 2008

    My husband is gluten intolerate can I use rice flour or some other kind of flour instead of the regular wheat flour? Audrey-craftyagain@yahoo.com