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Soft and Chewy Chocolate Chip Cookies

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Recipe photo courtesy of Victor Schrager

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. With our easy, three-step recipe, you'll have soft and chewy chocolate chip cookies to serve and enjoy in no time.

Yield

Ingredients

Directions

Cook's Notes

If desired, use a small ice-cream scoop for uniform-size cookies.

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Reviews

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How would you rate this recipe?
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  • siusir
    15 SEP, 2017
    I guess this is a Martha recipe since it's on her website. But I really just followed Thomas Joseph in the video. Really easy to make and nice that he explained how adjusting the ingredients' proportions one can adjust the texture of the cookies to suits one's taste. Thx for this easy to follow recipe.
    Reply
  • mzimmel
    28 AUG, 2017
    My go-to, perfect chocolate chip cookie!
    Reply
  • sonia3062249
    21 JUL, 2017
    THIS USES F NOT C. I BASICALLY BURNED MY HOUSE DOWN. THANK U, MARTHA
    Reply
    • siusir
      5 SEP, 2017
      Let's not throw hate around. But if Sonia is non-Americanized enough to know what Martha uses for measuring her ingredients, then she should be careful about the "stick of butter" reference. In many parts of the world, a stick of butter is 200g or a little less than half a pound; much more than our quarter-pound sticks here in the States.
    • lumberingdeer55
      1 SEP, 2017
      Oh I'm sorry are you to retarded to see that its a .com site? Its an american site of course its going to be in Fahrenheit
    • MS11494407
      30 AUG, 2017
      Is Martha Stewart American or European? Sorry, but if you're making recipes from an American chef located in America, all recipes are going to be in Fahrenheit and imperial measures. When I make recipes on non-American sites, I Google the temperature conversion from Celsius to Imperial and set my scale to metric measures.
    • liana34900
      28 AUG, 2017
      The USA is literally the only country that uses Fahrenheit. The rest of hen world uses Celsius. So it's totally understandable to hate she was confused. Im from New Zealand and was confused too as I thought "wow 350 is very high!"
    • mayarosetaylor
      27 AUG, 2017
      jessicaleighh12, look, I know that Sonia could use some common sense but she may NOT BE FROM AMERICA, we use Celsius over hear in England and if you are new to baking you may not be aware of differences across the world of baking
    • jessicaleighh12
      19 AUG, 2017
      I don't think it's Martha's fault you almost burned your house down. Learn how to bake.
  • tg4freedom
    14 JUL, 2017
    My sweet loves this recipe I add walnuts and he eats every crumb of the batch leftover in my cookie container. :) ....... looking forward to using other cookie recipes. I do have a ?? do you have a good gluten-free cookie recipe. I love sugar cookies especially?
    Reply
  • tinkerbellboo
    13 JUL, 2017
    First of all Martha ya munted for thinking these cookies would be an actual success, mine came out of the oven looking a mother f**king doner kebab. They were flatter than a pre-pubescent boys chest, and so buttery I have been barking like a mother f**ckung bear who woke up too early from hibernation. My esophagus is so clogged it feels like I've been smoking a pack of twenty every bloody hour. I'm not usually this salty, but I feel as if the butter has seeped into my actual arteries. I'm either stupid as [filtered] or ya recipe is completely twatted. Qqqqq x
    Reply
  • caramelrus7418750
    30 JUN, 2017
    The the best cookie I have ever made. In fact, maybe the best I've ever tried. I made an account just to type this comment to let everyone know how easy and absolutely delicious these cookies are! I am vegan and used semi-sweet chocolate chips, replaced each egg with about 1/3 cup of applesauce, used vegan butter spread for the butter, and for fun added a little dash of almond extract and they were delicious! Made them a few days ago and going back to make me right now!
    Reply
  • realroyalove
    24 JUN, 2017
    Great recipe. I don't have a electric mixer so I just mixed by hand. I mixed the butter and both the sugars until the mixture was soft (it still had bits of solid sugar in it though), I then added the vanilla (mine was powdered vanilla), salt and three eggs (my eggs were small). I mixed it until it was soft (this time i could see less bits of sugar). I added the flour-baking soda mixture in by small portions and mixed until it was well combined. Unlike the recipe, I didn't preheat my oven. I left it on for about 5 mins before putting in the first batch of cookies. I left them cook for 14 mins in total before taking them out and letting them cool completely on the baking tray. I expected the second batch to take less time in the oven but it actually took more (since they were bigger than the first batch), they were in the oven for around 17-19 mins then I took them out and left them cool. I made 28 cookies in total (you'd probably make more if you used an icecream scoop to have them the same size). They're fantastic, a bit too sweet for my taste but great nonetheless. The edge was crispy and the middle was soft and chewy!
    Reply
  • amsn6000
    10 JUN, 2017
    Awesome recipe
    Reply
  • katiemaclean04
    10 JUN, 2017
    Overall, these cookies turn out great! The only thing was that it didn't even come close to making 3 dozen. The cookies tasted great, but if you are trying to make enough cookies for 3 dozen people, I would double the recipe.
    Reply
  • shimster66
    29 MAY, 2017
    I tried this recipe, it turned out amazing, I didn't have a mixer handy so a whisk and butter microwave for 45 seconds worked great. I would definitely try again
    Reply

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