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Soft and Chewy Chocolate Chip Cookies Recipes

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! Making chocolate chip cookies has never been easier.

  • Yield: Makes about 3 dozen
Soft and Chewy Chocolate Chip Cookies Recipes

Source: Holiday Cookies 2005, Special Issue 2005


  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips


  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Reviews (343)

  • aunteatea2000 22 Mar, 2015

    It is not good at all its salty and I cut out half the salt. I would not ever use this recipe again.

  • dave12345678919111213141516 22 Mar, 2015

    I would like to see the nutritional info on these. They came out amazing by the way.

  • PrincessJasmine89 21 Mar, 2015

    This is the best chocolate chip cookie recipe I've found thus far. I changed a few things in the recipe, but without any changes it's superb on its on.
    I'm not sure why so many of you had issues but let me give you a few of tips:

    -Sift your flour prior to getting your measurements
    -SPOON YOUR FLOUR INTO THE MEASUREMENT cup. Trust me. If you don't your cookies will be dense due to too much flour.
    -ALL of your ingredients should be room temperature
    -DO NOT over mix your batch.

  • snotrax 4 Mar, 2015

    I made this recipe using chocolate chunks instead of chips and they turned out gloriously.

  • SamTheCook 4 Mar, 2015

    That is a very neat way . I might have to try that.

  • long lost highway 14 Mar, 2015

    I had a couple of dark chocolate candy bars that I diced up, and used gluten free flour. I cut the recipe in half to compensate for the lack of chocolate. It worked out very well.

  • long lost highway 14 Mar, 2015

    I had a couple of dark chocolate candy bars that I diced up, and used gluten free flour. I cut the recipe in half to compensate for the lack of chocolate. It worked out very well.

  • SamTheCook 4 Mar, 2015

    I Follow the ingredients and the mix came out great and i put the cookies in the oven and they came out big . They taste really good . Thank you for the recipe.

  • Cogs 25 Feb, 2015

    I didn't have a problem with this recipe but the funny part is that I am use to add wet ingredients to dry and that's what I did. Just a minimum problem with mixing because of the dense mixture but taste was good. I don't see why a lot of people did not like the taste. We all liked it.

  • Jhume78 25 Feb, 2015

    LOVE these cookies! They are the best chocolate chip cookies I've had!
    I like to mix up the chocolate chips by adding one cup of white chocolate and one cup of dark chocolate. Yummy. Family favourite!

  • Jhume78 25 Feb, 2015

    P.s. To the folks who had trouble with flat cookies, the key to baking is to NOT over mix! Only enough to blend the incredients. :)

  • Elcee50 25 Feb, 2015

    These cookies are delicious. I followed the recipe exactly and they turned out as advertised!

  • susanlarue67 20 Feb, 2015

    Terrible. I knew this batter came out too watery, but wanted to see if the poofed up when cooking. These are flat and spread. They are like chocolate chip cookie brittle. I am getting the feeling that these Bloggers and Websites don't even bother to test the recipes. The original toll house recipe is better, and that one is even terrible.

  • Dave Nielsen 23 Feb, 2015

    You must have done something wrong. If you follow the directions they will work out fine.

  • JMulloy 17 Feb, 2015

    Unfortunately, after following the directions, the dough spread very thin while cooking. Batch #1 was just wasn't cookies, it was cookie brittle. We added flour and turned down the temperature for batch #2- still a failure. Batch #3 we added even more flour; this batch was thin, but edible. Batch #4 we added baking soda- no go. Batch #5 we added more flour...we will see. I bake often with success- this was beyond disappointing. Very upsetting experience for all involved.

  • MSLO Moderator 18 Feb, 2015

    Sorry you encountered some issues. If butter is too warm or dough is too sticky, cookies can spread more than intended in oven. To prevent, refrigerate dough 15 minutes before baking; keep unused dough in frig between batches. Also, verify: oven temperature using thermometer (adjust temp setting if needed - most ovens not calibrated exactly); use stick unsalted butter (not whipped, blend or margarine), and that each cup of flour is 4 ounces. Hope this helps.

  • Dave Nielsen 23 Feb, 2015

    If you followed the directions, there's no reason this should have happened.

  • jazmin chavez_15 14 Feb, 2015

    I've made this cookies before, and I love them.... My family also loves them.... Great taste and everything ... I will made this kind of cookies more often :)

  • merlin10 11 Feb, 2015

    Just made these and very disappointed. ...not flat and chewy. Way too cakey....would not make them again!

  • feb_ibig11 11 Feb, 2015

    Hi, I made a cookies for my birthday yesteerday feb 11.And it was my first time to make a cookies.
    My madam and her family love it. They said its very nice.
    I was very happy to see them eating my cookies. Thank you so much for the recipe.

  • LauraHD123 16 Feb, 2015

    Your 'madame'??
    Are you some kind of 19th century slave? Maybe I am of the generation of overindulgence and privilege, yet if it your birthday why are you cooking things for other people you refer to as MADAME? This is disturbing. Calling child services.
    PS: Glad the recipe worked out well and happy birthday!

  • elliebellie15 9 Feb, 2015

    So I guess If I forget to put a cup of the 2 1/4 cups flour in the cookies it all ends in disaster. Who knew?

  • cbestmom 7 Feb, 2015

    i have just made these cookies. PERFECT. I have read alot of the the comments and advise that if you find the cookies to cakey, when you pull them out of the oven sort of drop the cookie tray on your counter and it will flatten your cookies. Still crisp on outside but chewy on inside.

  • bakingmama420 7 Feb, 2015

    also, this recipe did NOT provide 36 cookies, i got 16. i would also advise add a 'cup' of milk lol

  • bakingmama420 7 Feb, 2015

    dont listen to the recipe, just throw it all in, add syrup and cinnamon, dont even whisk it. spread into one big tray, leave for 8minutes. enjoy x

  • Cassandra Michelle Baptiste 2 Feb, 2015

    Aweful. They rise like little cakes. They are soft but not the iconic chocolate chip cookies

  • QueenCii 30 Jan, 2015

    The cookies are too sweet but the texture is good. How can I reduce the sweetness without changing the texture of the cookie? Please reply :(

  • baking4life 1 Feb, 2015

    To reduce the sweetness, simply change your choice of chocolate. The more cacao your chocolate has, the less sweet your cookies (or any dessert for that matter) will be. *This will not effect the texture at all. :)

  • baking4life 1 Feb, 2015

    To reduce the sweetness, simply change your choice of chocolate. The more cacao your chocolate has, the less sweet your cookies (or any dessert for that matter) will be. *This will not effect the texture at all. :)

  • maddy_101 27 Jan, 2015

    Its great for you and your family!

  • Brandi Melin Lemons 27 Jan, 2015

    What is the parchment paper for. I use air bake pans is it just for clean up or does it affect the softness of the cookie.

  • Lindsay Michelle 27 Jan, 2015

    Parchment paper is so that it doesn't stick and easy cleanup.

  • GabriellaKP 22 Jan, 2015

    This recipe was easy, delicious soft and chewy!
    I was a little uncertain of if I should bake them due to the comments, however i took the plunge and they were perfect!
    Great recipe, will definitely use again!

  • Violeta Cruz 22 Jan, 2015

    I made it and it is too puffy! It didn't spread the way it was in the picture. I followed the recipe only with less sugar. They tasted ok but it's cakey and not chewey. I wish i knew what i did wrong :(

  • Rachel Farley 27 Jan, 2015

    What you did wrong is not follow the recipe exactly. Baking is very sensitive. It's about order of ingredients and when they are mixed, how cool or warm they are when mixed (butter), and how much of everything to a T. Double check you're measuring your ingredients correctly too.

  • ellkap 6 Jan, 2015

    Ultra easy Ultra delicious! These cookies almost made themselves.

  • Rabbitmj 2 Jan, 2015

    Wonderful recipe. I added pecans for a special touch. Excellent texture and flavor. I left mine in for 10 min and they were perfect. If I changed anything at all I might reduce the butter to just 1 1/2 sticks. Just follow the recipe and the cookies will be awesome. I've made 3 batches all with great results.

  • danalicious52789 20 Jan, 2015

    I hate wasting my time and money on bad recipes so I do a lot of research before investing in one. After combining all of the ingredients I couldn't stop eating the dough, it was so dang good!! Then I baked them and yes yes yes they're perfect!! Crispy edges soft in the middle, just perfect and easy to make too.

  • ketkoota 2 Jan, 2015

    If your cookies are pale and unbrowned, chances are your oven temp is way off. Mine were very pale and only barely browned around the edges. Turned out my oven was 35 degrees too low, even thought it was set to 350. Once I turned the temp up the cookies were beautifully lightly browned in 8 minutes. I suggest investing in an inexpensive in-oven thermometer for baking.

  • Ddolph424 28 Dec, 2014

    First time baking cookies and I am 46. The husband and kids loved them.

  • Lash5674 28 Dec, 2014

    This is by far the best chocolate chip cookie recipe. I made them for the 1st time last night and added walnuts to it. Soooo delicious. I did find that the cookies needed to bake a little longer.

  • Gillian417 28 Dec, 2014

    I made 2 batches of these cookies last night and they both were amazing! This is what works for me. 1. Follow the recipe exactly. Baking is not the same as cooking, you have to be precise. 2. Don't pack the flour. Spoon it into the measuring cup and level it off. 3. The butter needs to be room temp in order to cream properly. 4. Spoon the dough onto the cookie sheet and refrigerate before baking. It keeps it from spreading. 5. The cookies are done when just the edges are brown.

  • mvbobs 28 Dec, 2014

    I am surprised, the recipe seems normal, but these cookies don't taste very good. Sad, my son and I spend the afternoon making them. At least we can serve them with ice cream. Back to the back of the Nestle bag next time...

  • Ronda36 24 Dec, 2014

    These were the NASTIEST cookies Ive ever baked. Yuck. They are more like cake, the dough is greasy...just disgusting....sure wish i hadn't wasted my time or ingredients on this recipe.

  • RoYaL DuDe 23 Dec, 2014

    Great, easy Recipe. Quick and just the right consistency. I added 2-3 tablespoons of water to it because I found it a tad dry. Only took 9 minutes in the oven. Cooled quick. Love it!!!!!

  • chickiepoo 21 Dec, 2014

    I made these cookies a few weeks ago and they turned out perfect. What I want to know is that I made them today(12/21/2014) the very same way as last time and they spread out way too much. I put a few more chocolate chips in, could that have done it?

    Thank You

  • soundlysensiblebeauty 5 Jan, 2015

    Extra chips CAN affect the way the surface of the cookie appears but the fact that they spread was more likely due to a change in temperature.

    If your house was drier or cooler on the original batch it can affect the butter & dough.

    I always play around w/in a tablespoon of flour, butter & sugar. once you know what the ideal dough looks (&tastes) like its easy to adjust per batch variables & there are almost always some adjustments.

    I also add a lil extra vanilla & salt for taste preferences!

  • soundlysensiblebeauty 5 Jan, 2015

    I also have been known to refridgerate the dough to prevent spreading. I usually do bake one test cookie to get an idea of where I'm at!

  • pamsurreal 20 Dec, 2014

    I made these tonight, first time baking cookies from scratch in a hundred years. At 57 yrs old I come to like baking and cooking again, watching the cooking channels I know has everything to do with this. I didn't have light brown sugar or vanilla flavor, my subs were dark brown sugar and lemon extract, baby bye ! KitchenAid Mixer getting a workout too. Soft, chewy, flavor, not burnt, delicious. Refrigerated remaining dough for later.

  • Cletusust 12 Dec, 2014

    This recipe was copied from Nestle's

  • soundlysensiblebeauty 5 Jan, 2015

    No it wasn't.
    Nestle prints a basic chocolate chip cookie recipe that's so-so & nothing special. Some ppl make nestle & get soft cookies others get crunchy.

    This recipe is specifically for soft cookies. the brown sugar is increased the sugar reduced, the baking soda reduced, vanilla increased, & temperature decreased.

    All chocolate chip cookie recipes are similar & usually use the same ingredients but the end result can still be drastically different.

    (This recipe beats Nestle.)

  • Grandma Robin 12 Dec, 2014

    I make this recipe exactly with two of the additions-nuts, oatmeal, and sometimes cranberries. I go exactly by the recipe, even the order. However, I line two cookie pans with cookie sheets. I roll the cookies into balls, flatten them a little and then freeze them. When they are hard I bag them, and bake them fresh as company comes; or, I bake all of them, without thawing, in a pre-heated oven.

    The cookies don't spread out in the oven and keep their shape.

  • kestler04 10 Dec, 2014

    omg I could not believe how easy these were to make. I have NEVER made homemade cookies before and decided I would them for a church function. I am NOT a baker but was able to make these so easily. I made some in my oven and in toaster oven. They both turned out great. I do like the way the ones that baked in my regular oven better though. I was so proud of myself. I didn't have chocolate chips but had some bakers chocolate and I just took a knife and made my own "chocolate chips".

  • Live to bake 30 Nov, 2014

    Omg they tasted great but toke 30min to cook

  • Seattle Armelle 16 Nov, 2014

    I cut the amount of butter in half (from 2 sticks to 1) and put the prepared cookie sheets in the fridge for 30 minutes before baking. They turned out super yummy, soft and chewy. I baked those for an open house and everyone raved about them. This recipe is a keeper!

  • sarahm321 13 Nov, 2014

    These cookies came out way to dry! I have been baking for years and decided to try a new recipe and boy was I disappointed...yuck!

  • tconner85 16 Nov, 2014

    Substitute the butter with shortening and bake for 1-2 minutes less, you will be happier ;)

  • emyalexa03 12 Nov, 2014

    I want to make these cookies ,but how many cookies does this recipe make?

  • dessertlover12 28 Jan, 2015

    These cookies are delicious!! I followed the instructions and I made about 24 cookies (2 dozen) I am very happy with the way they came out!! They were worth the wait!!

  • sallybaker123 2 Nov, 2014

    These cookies were pretty god and for the recipe, I used no chocolate chips because I ran out of them, but nevertheless, they turned out amazing-crisp on the sides and chewy inside. I think the "bakedness" of the crust differs with the oven, so some cookies may need the baking time to be adjusted. And I used salted butter, but the cookie still turned out great!

  • allybconner 29 Oct, 2014

    So yummy! I didn't have vanilla on hand, but they turned out perfect regardless. They were fluffy and chewy. Perfect with milk. I halved the recipe and didn't use as many chocolate chips as the recipe called for ( I thought it was a little excessive). I will save this recipe forever! Perfection. P.S. I used a silicon mat on a baking sheet instead of parchment paper and they came out PERFECT. Bakiing time was about 12 mins for me.

  • Peanutbuttercookiequeen333 25 Oct, 2014

    Not my fav cookies by far, I was quite disappointed. They were flat and cooked odd, the edges were really brown, almost burnt, and while the center of the cookie was still doughy. The dough was pretty runny to. I am wondering if it's because I didn't use parchment paper please reply if that made a real difference.

  • Macksnack 15 Nov, 2014

    I never use parchment paper for my cookies! Your oven might be too hot if the centers aren't cooking.

  • kristie-g 25 Nov, 2014

    A problem you may have is with your baking soda. It could be too old. I realized that with my cookies after baking the same recipe for several years and one day it came out really flat and runny like yours. Also, do not melt your butter. That makes them flat and runny too. Just a couple tips :)

  • kristie-g 25 Nov, 2014

    ......butter is only to be softened. Room temp but not left out all day and night.

  • Abseon 23 Oct, 2014

    Overall good recipe but found that I needed a bit more flour and less vanilla extract to make them turn out right.

  • Butterfly Mae 9 Oct, 2014

    Very delicious cookies, I've made these numerous times, my kids love them, and the hubby takes them to work and there a hit. They ask him to have me make more :) never did they turn out cakey or to gooey, always just right :)

  • Danidiver 8 Oct, 2014

    I made these cookies and they were delicious! My husband brought some to work and now I get requests to make these all the time. Easy and delicious!

  • My 5 loves -mzrhm 28 Sep, 2014

    Those who have issues with the baking--It is not the cookie recipe. Trust me, it is your oven. This is my go to chocolate chip recipe. The only thing I change is that I use salted butter and omit the salt. I always get complements on the recipe. Depending on how much I make, Ie. single, or double recipe, it bakes at different times. Sometimes 8 minutes, sometimes 9. If I bake a lot in the oven it sometimes takes 10 minutes. These cookies are the best! They don't last long in my house!

  • hchinloy 22 Sep, 2014

    Excellent recipe! Made these tonight and they were perfect! Kept them in the oven for about 17 minutes, however, but never changed anything else in the recipe. The best chocolate chip cookies I've ever had....and I'm not a chocolate chip lover!

  • Baking is the life 21 Sep, 2014

    I love this recipe!! I have made it over 20 times and every time I get told they are the best cookies ever! But one of my friends tried to bake these but they are terrible at baking, so they were gross. You must follow the instructions! I would give it 6 stars if I could. If you have not tried it yet, do it!

  • summerae72002 17 Sep, 2014

    I personally didn't like this recipe at all. I followed it to an exact and it was really cakey and fluffy and I followed the chewy recipe. Cookies didn't look done at 8 minutes, or 10. Even at 12 minutes I was shocked. I took then out because bottoms were browning good, however, top was very pale. Not pleased and feel this was a lesson. I'll be trying a new recipe elsewhere next time.

  • Jaisha 19 Sep, 2014

    Wow, you just explained my EXACT experience baking these last night! I thought I did something wrong. I wish I'd read this before trying :-(

  • CaliB 19 Sep, 2014

    I've found on other chewy recipes that if you take the cookie out before it's completely done it stays chewy. The cookie will continue to cook on the cookie sheet. Trying the recipe tonight hopefully turns out ok.

  • Baking is the life 21 Sep, 2014

    It is done at 8 minutes, when you take them out, you see they are done. I have made these many, many times, and got the best result with 8 minutes.

  • Madeline Lopez 22 Sep, 2014

    I totally agree. It took about 20 min for mine to cook, although the cookies are good they don't exactly have a cookie texture.

  • 6771white 28 Aug, 2014

    just wondering if you have any hints for thin and crispy GLUTEN FREE. I wish, I remember, before GF. Sigh!

  • spinner1028 22 Nov, 2014

    use a gluten free all purpose flour.

    i've been using a brand called Bob's Red Mill Gluten Free All Purpose Flour for all of my cookies and cakes since i met my boyfriend (who is celiac) a year ago. cup for cup in place of regular flour. use the 'scoop and level' method for measuring, though! can't even til they're GF baked goods!

  • Carol246 23 Aug, 2014

    I baked the cookies with my 4 and 5 years old; not too difficult and lots of fun. The cookies were chewy just the way we like them but a bit too sweet.

  • Shellby 24 Jul, 2014

    Baked these cookies with my children. Turned out GREAT. Easy to make. Lined my sheets with Wax Paper (did not have parchment on hand) and turned out PERFECT. Just like the picture. I added a minute to some of the bigger scoops of dough the kids put on the lined pan. I will make this again.

  • Artistdeterminedmsv 20 Jul, 2014

    I should have probably sprayed the pan first because they stuck to the pan a little bit. But other than that the cookies are great!

  • Rebcain 17 Jul, 2014

    These were fantastic! The trick is to not cook them too long and follow the recipe exactly. In the oven they don't look done but they most definitely are after only 9 minutes. Pull them out when the edges are barely brown and the middle doesn't look done yet them swiftly take them off the cookie sheet to let them cool without baking any longer. These are amazing!!

  • Bakerfundraiser 17 Jul, 2014

    Tried to make double batch thinking quicker had no taste had to keep adding stuff to make a taste. Then cookies flat needed more flour. Wish had used the other chocolate chip recipe on here which is amazing everytime. Highly don't recommend.

  • Cindy2127 25 Jun, 2014

    These cookies taste better the next day. They do not get hard and definitely not crispy. This is a very heavy cookie. Taste wise they were not my favorite. I will continue to search for the perfect recipe.

  • FoodLover189 19 Jun, 2014

    This recipe was good and delicious. I made this for my brother and my mom and they loved so GOOD. I will definitely make this again.

  • Megan Mejia 11 Jun, 2014

    I am making these for the second time. I take them to my coworkers and they love them! Its a fairly simple recipe which is great! I love how they turn out!

  • Vanduzen 9 Jun, 2014

    This recipe is great! They always turn out perfect. I'm not a perfect baker-my measurements are not exact. I use a cookie scoop to keep the cookies all about the same size. I bake them just as directed 8-10 minutes. The texture is soft and chewy. Sometimes I add nuts.
    I have a sister that is a better baker than me, who asked for this recipe. That's a real compliment! Martha thanks for sharing this one!

  • Juliet Kearsey 8 Jun, 2014

    I wanted to make some american gooey cookies so found this and it sounded ideal! I was so wrong. THEY ARE AWFUL! They turned out dry and crumbly and I am a experienced baker so it is not lack of experience. I would not recomend these as I have just thrown them straight in the bin!

  • Komatost 5 Jun, 2014

    Made 3 batches of this and it came out wonderful! Everyone loved these cookies. For everyone having problems, make sure you let your butter sit for at least 1 hour to soften to room temperature. DO NOT microwave! Don't substitute baking soda for baking powder either. Always make sure you level off your measuring spoons, and use the highest quality vanilla you can get. Sometimes I double measure my flour to make sure I didn't accidentally add another cup! And it's 2 cups and 1/4 cup flour.

  • little hobby cook 1 Jun, 2014

    Made these twice already and I love them! Second time I did the double amount. The only change I made was with the salt. I used just 1/2 teaspoon the second time, because I could taste the salt too much the first time. Otherwise they came out perfect both times!
    If you have problems with them being to fatty, make sure your butter is only soft, not liquid (never soften it in the microwave!!!) and oil as substitute is a no go too. Oh, and I always knead the batter by hand to mix it perfectly.

  • jessl2314 6 May, 2014

    this recipe tastes great other than the fact that it is WAY too sweet. I recommend using half the amount of sugar that is written on the recip/e

  • aat 17 Apr, 2014

    Best cookies i've ever made. Turn out perfectly every single time. I've even been rushed and now followed the recipe exactly and still had them turn out. A HUGE hit in my house, can't keep them on the counter!

  • tednwahi1998 2 Apr, 2014

    This cookie is my new go to recipe for cookies.I made them twice already the first time I followed the recipe EXACTLY. The second time i added quarter cup of baking chocolate powder in addition to the chocolate chips and it was great. This cookie needs to be monitored to keep it moistness.I don't need any complicated recipes again.Bravo!!!!!!!!!! My ten year old made a batch for her classmates and all I had to do was operate the oven part of it. Two thumbs up for this recipe.

  • Lisa Engles 2 Apr, 2014

    I always make recipes as written the first time I try them. I was a bit surprised by the amount of salt in this recipe and should have broken my own rule. They turned out with a weird salty undertone I didn't care for. Other than that they were just so so. Very flat. Dough didn't have much flavor. Definitely nothing special.

  • DazeDream 1 Apr, 2014

    This recipe has virtually no moisture in it. It didn't make cookie dough, just a powder. I have to try to alter it now to make it usable, more eggs or some milk or something. I'm waiting to hear back from someone who knows more about baking than I do for advice.

  • Lydia McInerney 25 Nov, 2014

    I have been baking for a few years now, and this was my first recipe. This same thing happened to me. I went back about 4 or 5 times, and found out what I was doing wrong. It always helps to look back at the recipe more than once, and now, I am a perfectionist on this recipe. I found out ways to make the recipe better, like adding peanut butter and a peanut butter frosting. (Sorry for making this a story about me) Remember -Look Back at the recipe when you are not sure!!!)

  • Katrina Oakes 31 Mar, 2014

    When I started the recipe I didn't know I had NO brown sugar, so I had to use molasses instead. They turned out GREAT. If you make this recipe just remember not to over cook them, always set a timer to check them at 7min 30sec for brownness around the edges. If they're brown at the edges pull them out. They continue to cook while on the cookie sheet for the 2 minutes you're supposed to keep them there for & don't forget to transfer them to a wire cooling rack after the two minutes!

  • Ana Krajina 28 Mar, 2014

    I dont know why I bother trying to make these anymore cause they havent worked out for me once!! Theyre flat and it just looks like they melt in the oven. I dont understand what Im doing wrong! Im using room temp butter and following the recipe. Someone please let me know what Im doing wrong!

  • Veronica Martinez 26 Mar, 2014

    I just made this for my club tomorrow - we all work better when well-fed! And I taste-tested the first batch and I just can't say how great these are. They are delightful. Chewy and soft and perfect. Baked for 10 minutes and instead of putting the flour and baking soda in a separate bowl, I mixed the wet ingredients first and then sifted the flour and baking soda into that bowl.
    These are incredible. Make these cookies.

  • Kathy West 16 Mar, 2014

    I made these today, very good....I keep my dough in the refrig for 20 min before baking it keeps the cookies from spreading too much, I also keep it in the refrig between batches cookies come out really chewy

  • Knightingale 13 Mar, 2014

    Aweful.. Far too greasy and oily. Way to much sugar.. Just an awful recipe all around. Great if you like the idea of high cholesterol and blood pressure?

  • Hannah Marie 8 Mar, 2014

    These were perfect the whole family loved them, very easy to make and absolutely delicious!

  • Amy Beth 5 Mar, 2014

    I tried this recipe. I have not baked it yet, but I have noticed that it is FAR too greasy. It looks like the hair of someone who hasn't showered in six weeks. Is that because I used oil? Anyways, the dough was WAY too wet. I could have drank it in a straw. Then I realized I forgot a cup of flour. After I mixed that in they were a much better texture. As far as tasting the dough, it's delicious. Besides the grease.

  • Florie77 28 Feb, 2014

    Very easy to make, super soft and absolutely delicious!

  • Isabella Petersen 22 Feb, 2014

    Great recipe! I am 12 and it is very easy to make. Even for me!

  • Tiffany Logan 11 Feb, 2014

    Can I use dark brown sugar?? Planning on making this today

  • Fred Mills 10 Feb, 2014

    Made a batch of cookies on Friday came out perfect. But the recipe sez makes 36 cookies and I only got 28. I may have been do to the cookie dough testing but I am not admitting to anything.

  • Megan Coley Smith 4 Feb, 2014

    I don't know what I am doing wrong, but this is the second recipe I've made in which the cookies turned out cakey! I don't know what I'm doing wrong. I've followed the recipe. Any help would be so much appreciated.

  • Dawn T 15 Dec, 2013

    I followed the recipe to the T and the cookies turned out great!! Crisp on the edges but soft and yummy in the center.

  • Lmsp36 14 Dec, 2013

    I made these cookies gluten free and I cant get enough of them. I cant wait to make another batch with a few additions like nuts and dried fruits.

  • magankovac 11 Dec, 2013

    These are the best cookies I have ever made! I do a few substitutions, so I'm not sure how they come out following the exact recipe, but I use it as my foundation. Instead of regular flour, I use oat flour. Instead of butter, I use half coconut oil and the rest canola oil. Instead of eggs, I use 1/3 cup pumpkin puree per egg. They have to bake a little longer, about 15-25 minutes. They have an extremely moist and cake-like texture this way. Please try with theses substitutions after!! Enjoy! :)

  • Yummy_Tummy 16 Oct, 2013

    I've made this recipe twice in the last 2 days! My teenage sons LOVED these cookies. Their friends thought they bought them from the store. I followed the directions exactly and they came out perfect! Can't wait to try other recipes from this site.

  • Meg Dean 16 Oct, 2013

    I made these w/o the chips and they are so good!!! Soft and buttery, not too sweet!!! Wonderful brown sugar cookies :c) I got 3.5 dozen w/o the chips...

  • Lia Siswanto 9 Sep, 2013

    My husband loves it! I didn't put chocholate chips...but this base cookies is delicious.

  • taciana 31 Aug, 2013

    These cookies turned out great. Soft and chewy. I cut the recipe in half and had no problems. I cooked them for 9 minutes let them set in the pan and they were perfect. They were quick and very easy to make.

  • Shanny Bej 30 Aug, 2013

    Instead of brown sugar I used vanilla sugar, and m&m's and milk chocolate chip instead of milk and semi-sweet.
    And they stayed in the oven for 25 min...
    Came out PERFECT!

  • Libi Boroda 29 Aug, 2013

    I found that the recipe had too much butter and that the cookies were too greasy when they came out of the oven.

  • Llt124 24 Aug, 2013

    These were the best I've ever made! The only tweak I made was to leave them in for about 15 minutes.

  • tiffiani 22 Aug, 2013

    Wonderful flavor and very easy recipe - no fail - I didn't have enough chocolate chips so i did half half mixture of cranberries, chooclate chips then i also added toasted coconut flakes and honied almonds from Trader Joe. Made this for my co-worker and now sharing the recipe with co-worker Gerald Valentine so he can start his home baking career :)

  • shaykay16 6 Aug, 2013

    Great recipe! Some changes I will do for next time:
    -make smaller sized dough balls (for more cookies!)
    -leave the cookies in the oven for longer than what was recommended(they seemed way undercooked and I ended up putting them back in the oven for about 5 minuets).
    Overall, I will be making these again :)

  • LL33 28 Jul, 2013

    Just made these cookies for the second time and it turned out great both tries. I eliminated 1/2 sugar and only used semi sweet chocolate chips and it still tastes awesome. Definitely soft but not chewy.

  • CrittyB 11 Jul, 2013

    Cookies took about 16 minutes to bake to the desired golden brown color. Cookies turned out great; almost identical to the picture posted with the recipe. However, I think they could have been just a bit sweeter. For a first time cookie baker, from scratch, I think I perfected this one! Thanks Martha!

  • CrittyB 11 Jul, 2013

    Cookies took about 16 minutes to bake to the desired golden brown color. Cookies turned out great; almost identical to the picture posted with the recipe. However, I think they could have been just a bit sweeter. For a first time cookie baker, from scratch, I think I perfected this one! Thanks Martha!

  • Anna Feng 9 Jul, 2013

    Very easy to make and SIMPLY DELICIOUS!!. My friend made a batch of these cookies for exam day. I couldn't believe how delicious it was, I asked her for the recipe and she had sent me the link. I've baked a batches of cookies before using other recipes.. but i must say this is 100% the best!..however I reduced the chocolate chips to 1 cup..2 cups was too much for me.. but this is a must try and highly recommended! awesome recipe Martha Stewart!!

  • cjteague 3 Jul, 2013

    This is a wonderful easy cookie recipe. I added pecans yum!!

  • dschoons 2 Jul, 2013

    This is an easy recipe that makes delicious cookies. I followed the recipe except for using dark chocolate chips and they turned out great! No matter what recipe I use chocolate chip cookies tend to taste good, but achieving that perfect taste and a nice looking cookie has been hard for me. The finished product of this recipe looks better than any other I have tried and tastes as wonderful as they look on the platter!

  • Clairebear 30 Jun, 2013

    I absolutely love chocolate chip cookies, and this recipe is amazing! Definitely my favorite right now! These are easy to make, are very soft, and taste just as delicious (if not better) the next day!

  • UmmMouhamad Konte 18 Jun, 2013

    This are the best cookies I have ever taste, the only thing I did different was 1 cupof white flour I use 1/2 and 1 1/2whole wheat flour I on journey to cook more healthy for my family. Less sugar have toddlers and the love them must keep recipes

  • fmv 14 Jun, 2013

    Best Chewy Chocolate Chip Cookie recipe I have found. I added 1/2 tsp of Baking Powder. I used a 1 tablespoon scoop, parchment paper and made sure to only cook them 10 to 11 min. They don't look done when you pull them out of the oven but let them sit for a minute then move to a rack. These are the most delicious cookie I have had in years. Chewy, moist and not overly sweet due to the 1/2 c of white sugar. Thank you for this recipe.

  • Sheena Mukanik-Mailhot 9 Jun, 2013

    They are great. But only 1 cup of chocolate chips. Its too much with 2 cups.

  • Rach 8 Jun, 2013

    I don't know what my 5 year old and I did wrong!!! These cookies crumbled all over the rack. Saved the day by sprinkling our yummy crumbles on ice cream.

  • Kelcie Osborn Kyelyn Hebert 5 Jun, 2013

    Oh my :) made these tonight for the hubby that just got out of surgery, my first batch didn't see daylight for more then 10mins!! Amazing and perfect!! Love the 1cup instead of the 1/2cup of brown sugar and I always use pure vanilla instead of extract the taste is way better every time!! Oh my!! my family thanks you for the recipe!!

  • Rebecca_AU 3 Jun, 2013

    I don't understand the criticisms of this recipe. They turned out great. Chewy, soft and nicely flattened out. After 24 hours in a sealed container they were even tastier.

    If they didn't turn out the first time, I'd recommend people try this one again. Check your oven is the right temperature with an oven thermometer, and DO NOT melt the butter.


  • hitechid 29 May, 2013

    @XxELLAxX: it's "dough", ok? D.O.U.G.H.

  • Arctic Angel 16 May, 2013

    I LOVE these! They were easy to make (But really hard to mix if you don't have an electric one), and stayed soft! Though I do suggest only adding one cup of chocolate chips, they turn out fine that way and you have more chocolate chips for next time!

  • XxELLAxX 9 Apr, 2013

    These were the best cookies I've ever tried,family's preference when you add the chocolate chips I split the doe in half and added 1/2 cup of fudge chunks to one half and 1/2 a cup of chocolate chips to the other ,cooking times still stayed the same xxx don't worry if your doe its quite sticky when you come to put in a the baking tray mine was but they still worked perfectly .so happy I found this recipe.

  • mmmcookies 7 Apr, 2013

    This is the best chocolate chip cookie recipe!

  • thisisbob23 7 Apr, 2013

    I love these cookies.

  • scully92 5 Apr, 2013

    awesome cookies! i love them! hopefully the party guests love them too :)
    im very picky for chocolate chip cookies for some strange reason but i have nothing bad to say about them!
    i added a splash more of vanilla thats all

  • meklitgemini 3 Apr, 2013

    ABSOLUTELY LOVE THIS RECIPE!!! I have been trying to perfect the chocolate chip cookie recipe for YEARS with tons of different internet and cookbook recipes. This one definetly took the bag. My whole family loved the cookies and they were done in an instant. I added a little bit of milk or water and when in the oven the edges were crisp and the middle was extremely soft! I am definetly going to make this again!

  • Michelle Kehrberg 23 Mar, 2013

    Love these..and I am very picky about my cookies. If you are having issues with aftertaste, your ingredients or your utensils/bowl/cookie sheet are probably the culprit.

  • BlacknIrish 23 Mar, 2013

    100% Agree with Kyle, let that butter sit out for an hour or so, so it's really soft.

  • Kyle Damian 22 Mar, 2013

    What a great recipe! Just remember to let your butter get to room temperature! Just don't skip that step! Its so important!!

  • BlacknIrish 22 Mar, 2013

    Perfect!! For those having trouble, remember this recipe should yield 36 cookies. So when they say "hefty" tablespoon size, don't over do it, you can always add more dough if you have to much left over. Time should only take 8-10 min. When you pull them out the oven, don't expect them to be golden brown on top like store bought cookies. They'll still be a little cakey on top until they cool. Pan out, cool 2 min, cut cookies if they've merged, transfer to a sheet of foil to further let them cool.

  • Angalyse Keyock 22 Mar, 2013

    The dough was very dry and when I made the cookies they cooked for at least for 20 min till they got brown. The cookies did not flatten either. They taste okay but not chewy like their titled.

  • _michelle 19 Mar, 2013

    Okay cookie recipe. 7/10
    To those of you who got liquid cookies; you did not follow the recipe correctly.
    For the flour: 2 WHOLE CUPS and a 1/4th cup (all the other ingredients are fine)

  • _michelle 19 Mar, 2013

    Okay cookie recipe. 7/10
    To those of you who got liquid cookies; you did not follow the recipe correctly.
    For the flour: 2 WHOLE CUPS and a 1/4th cup (all the other ingredients are fine)

  • Gio Fernandes 19 Mar, 2013


  • Gio Fernandes 19 Mar, 2013


  • MuraccoReyn 17 Mar, 2013

    Just made this recipe. Wasn't sure when I took them out bc the dough looked raw but edges were golden. Kept them on pan for 2 minutes and then on wire rack! Best chocolate chip cookies ever! I used dark choc.chunks instead at 1 cup.

  • Skye Zalenski 13 Mar, 2013

    Absolutely LOVE this recipe! I have been using common recipes for years and this has to be the best one so far! Chewy and soft are perfect words! Thanks Martha!! :D

  • VickiR 11 Mar, 2013

    Very easy recipe and the cookies came out great. Just a little more cakey than gooey but my husband ate about 6 of them the moment they cooled off. He is our taste tester lol. I did have to bake them a few minutes longer than stated, but that could be an issue with my oven.

  • Sarah Williams 10 Mar, 2013

    PS for those of you reviewing it saying u didnt like it and had to bake it for 20 minutes... u didnt follow the instructions, so you cant validate not liking them. they only need at MOST 10 minutes.. when making a soft cookie they will look undone but as long as the edges are golden they are fine... MY complaint was the aftertaste... YUCK its still in my mouth..

  • Sarah Williams 10 Mar, 2013

    it was good when they first came out of the oven... however, the next morning they have this aftertaste that is very unappealing. they also dont cook long enough for the chocolate chips to melt. they are soft and chewy, but just a bad aftertaste. i would not make this again.

  • Alohabear 8 Mar, 2013

    There are NO words to describe how delicious and comforting this cookie is. It comes out soft and chewy - definitely a go-to!

  • ashleyann1 7 Mar, 2013

    This was a great recipe! "Soft and chewy" is an accurate description for this cookie! Yum

  • Betsy Kapfer 4 Mar, 2013

    Hmm I made this & followed the recipe exactly (at least I believe I did) and my batter was rather liquity, but I went ahead and baked them anyway and they all melted together and created one giant cookie ( which would have been great if that's what I was going for, but that wasn't quite it). Has anyone else had this problem? What did I do wrong?

  • Tiffany Price 2 Mar, 2013

    This is by far the best chocolate chip cookie recipe I've tried. Soft and chewy....absolutely perfect. the cookie of my childhood.
    thank you!

  • Abeer 17 Feb, 2013

    I tried it today and it was very delicious..... all my brothers and sister loved the cookies ...... thanks very much for this amazing recipe

  • Shakila82 15 Feb, 2013

    hi, Ive just made these and they are wow!! one id not enough!!! easy and quick to make too.

  • lilawhoiswaycuterthanyou 15 Feb, 2013

    This was the best cookie recipe i've ever made. They were soft and chewy on the inside and nice and crispy on the outside. They were gone quicker than imagined. This is my new sleepover go-to coookie that tops brownies.

  • Janet C 10 Feb, 2013

    This is my foolproof, go-to cookie, and everyone loves them, so Im sorta shocked by the negative reviews! Easy to make and they disappear fast!

  • Kavon Walch 9 Feb, 2013

    a horrible recipe the cookies don't flatten/spread. the mixture is not really doughy an the cookies take at least alot of time in the oven

  • Simone S 7 Feb, 2013

    This is the best cookie recipe. Every second day I have to
    produce these cookies for my kids and friends.
    Greetings from Germany, we love your cookies , Martha !

  • cookies14456 2 Feb, 2013

    Very bland will not make again

  • Mary Love 1 Feb, 2013

    P.S. I also used salted I cut the salt & used 1/2 tsp.

  • Mary Love 1 Feb, 2013

    Awesome best soft, chewy choc chip cookie recipe! Not too sweet, just perfect. I added @ 1/2 cup quick oats & 1/2 cup chopped walnuts or whatever you desire. I also used semi-sweet Ghirardelli choc chips. Thanks again, Martha.

  • Mary Love 1 Feb, 2013

    Awesome best soft, chewy choc chip cookie recipe! Not too sweet, just perfect. I added @ 1/2 cup quick oats & 1/2 cup chopped walnuts or whatever you desire. I also used semi-sweet Ghirardelli choc chips. Thanks again, Martha.

  • Alisha Dunn 27 Jan, 2013

    Very good! Just remember that they aren't going to look done when it is time to remove then from the oven.

  • Stacy Espinoza 25 Jan, 2013

    awsome its really good (:

  • Makan 25 Jan, 2013

    This recipe is so GOOD - I have been craving soft centered chewy cookies for weeks now and came across these on line. The majority of them took just 8 mins - those which needed longer took an extra 3 minutes. As it was quite sticky to roll into rounds, I put mixture in fridge to solidify. I baked 21 cookies and rolled another 12 and froze them - thanks Martha

  • ASchell 24 Jan, 2013

    Just made these cookies...very simple recipe, however my cookies came out rather dry...Had to bake them for around 20 minutes...Probably won't try this recipe again unfortunately.

  • Amy-Marie Collins 20 Jan, 2013

    Awsum recipe!!! Cookies are chewy and soft!!!! and so easy to make!! :)

  • kimi_t21 19 Jan, 2013

    I just made these cookies and they were GREAT!! My cookies never turn out like these.

  • Samina 19 Jan, 2013

    Very easy to make and a crowd pleaser. Very addictive!

  • Bonnie Marie 17 Jan, 2013

    Me and my sister made these and they came out as balls.. I don't know what happened because they look like bouncy balls and taste like crap.

  • Andrea33LAL 14 Jan, 2013

    I never baked choc chip cookies before first time and being a beginner in baking this recipe was easy to follow and my cookies came out delicious plus my 3 yr old loved them!

  • Momof4kids 11 Jan, 2013

    I I ally found a cookie my kids love!

  • Viviane Araujo 7 Jan, 2013

    The first time in a LONG time where a cookie actually tastes good!!! definitely making more soon:D

  • Ericabuneee 7 Jan, 2013

    great cookie, wouldnt change anything!

  • Amira Fouad 1 Jan, 2013

    Well i think the sugar is a lil bit too much and the chocolate chips too...I put one cup of chocolate chips and 1 cup of sugar instead and it was perfect....the cooking time is not accurate took about 20 mins to get golden and it made only 2 dozens of cookies

  • remindme 19 Dec, 2012

    I just finished baking this. They are yummy but I will put less sugar next time. A little too sweet for my taste. I followed the recipe but cut it half and yielded a great soft and chewy texture for 20 minutes maybe my pans are thicker? Thanks for the recipe.

  • jschliesman 15 Dec, 2012

    I have started coming to Martha Stewart more often than Allrecipes or Foodnetwork, as her recipes always come through. These cookies are easy to make and come out perfect. I cut the amount of ingredients in half and came out with 24 small cookies. I used a tablespoon to scoop and drop onto parchment paper. The time depends on how hard you like your cookies. I cooked the first 12 cookies 10 minutes and the were barely done. I cooked the last 12 until they were golden brown, about 20 minutes.

  • cookiequeen 26 Nov, 2012

    I'll have to bake this again as I used white sugar as the granulated sugar and I think it is meant to be caster sugar. They taste great but look nothing like the pictured cookie which is what I was after.

  • sandyv63 25 Nov, 2012

    These are awesome! So fast & easy to make, I was done in no time. The cookies came out perfect, soft & chewy but not mushy. Just the way I like them!

  • Adriana Vasquez 21 Nov, 2012

    I love this recipe! These cookies come out so amazingly soft its like being in heaven. I bake these all the time and would never use a different chocolate chip cookie recipe ever again.

  • Samantha10 20 Nov, 2012

    i love this recipe i bake these cookies for almost every function i go to and everyone always loves them and wants the recipe

  • Samantha10 20 Nov, 2012

    i love this recipe i bake these cookies for almost every function i go to and everyone always loves them and wants the recipe:)

  • Kate Adams 12 Nov, 2012

    I replaced the butter with oil (had no butter at the time) and these were just lovely. I bet they'd be better with butter too. 4 stars!

  • Sarah Krzesinska 11 Nov, 2012

    I did exactly what the instructions said, used the exact amount of ingredients and only got 23 out of it. 23 large cookies but still only 23.

  • hayley e 30 Oct, 2012

    I made this recipe as stated and ended up with the most wonderful chocolate chip cookies. Even after a week of storage in the fridge, they were still chewy and delicious.

  • Katherine Agudelo 26 Oct, 2012

    This recipe is honestly very good. I don't know what the negative reviewers are doing to the recipe but I brought over a small batch for the hotel guest to have and they all loved them. My 4 year old said they were, "beautifully delicious." High praise from a 4 year old, let me tell ya. So follow the recipe you wont go wrong. Enjoy!

  • Beatuy and the Beefs 16 Oct, 2012

    What about these... They were AWESOME!

  • Andrea in Aussie 16 Oct, 2012

    These cookies have too much sugar and butter...but they are scrumptious...delicious! I'll definately make it again... <3

  • superdupermom 15 Oct, 2012

    This recipe was so easy to do and it came out perfect! I will use this recipe over and over and over again!

  • it sucked 13 Oct, 2012

    they sucked

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  • naninkan 3 Oct, 2012

    If you like chewy soft chocolate chips cookies, these are the BEST!!! I have made them for years and they are always perfect.

    Make sure you follow Martha's cooking times because that is the secret. Love, Love, Love you Martha & your skills!

  • Jennifer Case 29 Sep, 2012

    this recipe was terrible. It turned my cookies into fondue. I double checked to make sure I added all the right ingredients but the batter was way to thin. I have really great baking skills and this was the worst recipe I have had out of all the recipes I've tried.

  • Bee Bre 23 Sep, 2012

    Not as good as i thought it would be, but still tasty. Note: Don't substitute the margarine with oil, because it needs the buttery texture. It was pretty tasty, and it looks exactly like the picture :) I would give it 3 stars

  • Deja 23 Sep, 2012

    I cut all measurements in half and it yielded 10 cookies. I think the recipe called for way too many chocolate chips and only put 1/4 cup in rather than a whole cup. Also a little too sweet. They came out too flat, not big. Thinner than a pancake. Haven't tried them yet, probably will be goof.

  • evie05 2 Sep, 2012

    I registered to this website just to be able to add my review for this cookie. I cannot cook at all and cannot follow recipes. But this one worked! This cookie was very tasty. I will cut down on the sugar next time not because I think the recipe needs it but because others have mentioned it and maybe I should cut my calorie intake a little! Go for it. Good recipe.

  • sf2127 18 Aug, 2012

    This has been my go-to chocolate chip cookie recipe for the last several years. The recipe is pretty much perfect as is, but if you want to try something different, sprinkle the cookies with sea salt just after they come out of the oven. The added crunch and flavor is really spectacular. If you really want to win friends, make ice cream sandwiches with fresh-from-the-oven salted chocolate chip cookies and vanilla ice cream at your next cookout.

  • angie82 25 Jul, 2012

    This is a wonderful cookie. I just finshed bakng them. I have to agree with some of the other reviews on them being a bit sweet, i think i'll try cutting back on the sugar next time, never the less, these cookies baked up beautifully and I'll no doubt be making them again!!

  • cruff 21 Jul, 2012

    I have tried so many chocolate chip cookie recipes, always trying to find the perfect one, and I think I've finally found it! They held their shape and were very chewy....i used salted butter since that is all I had and they still turned out delicious

  • SmittenKittenCakes 19 Jul, 2012

    This was a great cookie but Not a chewy cookie at all. They come out really soft and YUMMY. Next time I may change the recipe to see if I can get them to be less cake like. Thanks Martha!

  • haleylovesmartha 12 Jul, 2012

    The cookies are currently in the oven! We loved the recipe and we did not cut it in half! The big portions are great for parties and we trusted that martha's recipes would lead us the right direction! Thanks Martha!

  • Mel Dale 11 Jul, 2012

    This was an amazing cookie recipe! I had to cut the recipe in 1/2 because I only had 1 c. of chocolate chips and 1 stick of butter, but it was still good. I also added 3 1/2 tbs. dark cocoa powder to make it even more chocolate-y. YUM!!!

  • Kristy Shy 2 Jul, 2012

    In Recent Days I Tried So many Cookies Recipe's but not all are that much liked by me or my family and friends. I found some great one's like this oatmeal cookie Recipe , Today Again I want to Try it for something new, i never tried this cookie recipe, may be it would come at the Top of my Like List. :)

  • The Matsa chef 20 Jun, 2012

    I'm writing this as the cookies are in the oven! We had to shorten the recipe by half though because we thought the
    portions were too big....2 sticks of butter?!?! Anyways we had fun making them, but it said that you could make heaping cookies! We didn't but even with the full recipe I think they are too small.

  • JenniLoryn 6 Jun, 2012

    The very best Chocolate Chip cookie recipe I've ever tried. Just how I like them! * The key is to cover and store the uncooked dough in the fridge for 24 hours then bake. It makes the flavors fully mingle and incorporate. Delicious! You will have to let the dough warm up a bit before you can scoop to bake :) Enjoy!

  • Rachelle 4 Jun, 2012

    i just made these cookies, and there is no way that it will make 3 dozen cookies unless you make them so tiny. they were also not as good as i thought they would be, they are not as soft and chewy as they are said to be.

  • karanichole82 14 May, 2012

    The flavor of these cookies is simply delicious--I received nothing but praise from all who sampled them. My only disgruntlement is that they did not come out of the oven looking very attractive. They were flat, almost like pancakes. I would not recommend "heaping tablespoons" but rather the normal teaspoon-sized drops of cookie dough onto the baking sheet. Regardless, I will make them again because they were such a huge hit.

  • GarthQTR 15 Apr, 2012

    WOW! As a dad who loves to experiment in the kitchen, I didn't know where to start with cookies. And then I came across this recipe. It was simple and quick (something needed when ur trying to satisfy a 4 and 3 year old). However I do agree that they are a bit too sweet even though I did reduce the amount of sugar by about 20% Will reduce it even lower the next time I make a batch.

  • Sillasmiles 10 Apr, 2012

    These turned out fabulous! I followed the recipe as stated and knew I had a keeper when the family didn't utter a word other than MMM! My search for my favorite chocolate chip cookie is over, Thanks Martha.

  • KadoKatie 24 Mar, 2012

    These were good. They weren't the best I've made but no where near the worst. Very simple and easy and I would make them again. However, I think my overall search for the best chocolate chip cookie will still continue.

    The only changes I made were in the vanilla. I love using french vanilla in cookies but I didn't have much. So I used 1 tsp. french vanilla and 1 tsp. bourbon vanilla. The vanillas gave it a little more of a rich vanilla taste. Yummy!

  • Sushilover 10 Mar, 2012

    Oh my word. These cookies are rich and buttery, but too sweet. I cut the amount of white and brown sugar pretty much in half, and it was quite sweet because of the nestle chocolate chips. I can't imagine using the amount of sugar this recipe calls for! Save yourself some calories and use 1/4 cup sugar and 1/2 cup brown sugar.

  • calming_baker 7 Mar, 2012

    This is a good recipe. I tweaked it a bit and came out with a really moist cookie that stays moist and does not go crunchy. I melt the unsalted butter and then cool it & add 1 egg yolk (not the whole egg) on top of the eggs already in the recipe. The melted butter and added fat of the yolk makes a huge difference in the the cookie being soft and chewy. Happy Baking!

  • jackielandy 4 Mar, 2012

    I LOVE this recipe - it is fast and just as yummy as the custard based recipes that take a while to prep.

  • ahephep 27 Feb, 2012

    delicious cookies!!! my housemates all love them although they are in no way soft and chewy. maybe i didn't put enough dough into each cookie but they are pretty crunchy. still delicious though =)

  • AmieBoBamie 9 Feb, 2012

    WOW! I am so pleased with these cookies! I am a new mother and cook and this was my first time cooking cookies from scratch. They are absolutely perfect. Not flat, not cake like. The only things I had to change was I used salted butter and omitted the 1/2 tsp. of salt. I also used artificial vanilla extract. I highly recommend this recipe. Martha, you have a new follower :)

  • annie_cz 1 Feb, 2012

    I may be wrong, but 2 cup chocolate chips is a little too much.

  • ingamartin 24 Jan, 2012

    Wish to add that I eat cookies every day. They give me energy ;) discount cigarettes

  • ingamartin 24 Jan, 2012

    Chocolate chips are my favorite cookies. Thanks for recipe ;)

  • ljo84 31 Dec, 2011

    These cookies were fantastic! Some of the best chocolate chip cookies I've had/made by far!

    Those who didn't have luck, perhaps you measured something incorrectly during the process? Worth a second try for sure!

  • monsieurjesse 27 Dec, 2011

    This recipe is brilliant! I received so many compliments on these cookies from family and friends. If I ever want/need to make chocolate chip cookies in the future I will use this recipe. HIGHLY RECOMMENDED!

  • fournya 16 Dec, 2011

    These are the most delicious chocolate chip cookies that I've ever made! I've done tons of batches, and they're always a hit. I found that the cookies are much better and less cakey if you omit an egg. Also, you don't really need to drag out the mixer. Just let the butter soften a little and cut it into the sugars. I'd definitely recommend the parchment paper, though. Using it with heaping, unrounded tablespoons makes the cookies look perfect!

  • madeusmile 14 Dec, 2011

    Sorry, but these were a disaster. The melted into giant flat cookies. Maybe it's my own fault for not using parchment paper but the bottoms got brown while the tops were still raw. What a waste.

  • dhillenberg 28 Nov, 2011

    This is by far the best chocolate chip cookie recipe I've found. They stall fluffy yet chewy. The only thing I will change is a little less sugar and a little more salt. They were just a bit too sweet for me. This one is definitely going in the family cook book.

  • britnym 22 Nov, 2011

    This is my new favorite chocolate chip cookie recipe. Tried it tonight and they were so good. They did flatten out, but I think that is how they are supposed to be. They were crisp on the outside and soft and chewy in the middle. We used ghirardelli milk chocolate chips. Delicious!

  • lisamaria 20 Nov, 2011

    I have no idea why this recipe would get one negative review. This is one of my FAVORITE chocolate chip cookie recipes. My cookies stay chunky and chewy...they keep their shape nicely. To those who had flat cookie results, try using 1/2 cup shortening instead of a full cup of butter. That is what I do and I get great results, cos I hate flat cookies. That is why I can't the Tollhouse recipe. Oh, and I use regular table salt, so there is NO salty flavor at all. I love this recipe!!

  • KatiekinstheGreat 12 Nov, 2011

    These were simple and delicious. Everybody loved them :) I happen to love flat cookies, and so do my lucky taste testers!

  • wannabeacook 23 Oct, 2011

    Yes, these cookies are flat, but taste amazing!

  • RickQ 14 Oct, 2011

    Did not like this recipe. The cookies are extrememly flat. After baking 2 dozen I put the remaining batter in an 8x8 pan and baked that instead of the cookies. Much better than flat cookies.

  • PrettyChef 8 Oct, 2011

    Baking has always been something I enjoy. But baking and having EVERYONE sink their teeth into cookies and moan about how good they are, makes you know that you are doing something right. These Chocolate cookies are fantastic. I haven't tweeked the recipe at all, which sometimes I will do to other cookie recipes. This is one that I know will be passed down in the family!

  • AMBradford 25 Sep, 2011

    These cookies have a beautiful texture, soft with crispy, delicate edges. Don't skimp on the salt; the cookies benefit from it. Use high quality chocolate for best results.

  • MoniqueB35 5 Sep, 2011

    I made these they came out great. The only problem I had was they tast a bit salty. I used unsalted butter and margarine mix. Maybe i should use only unsalted butter. Or could it be the baking soda? Should I cut it down to 1/2 tsp of salt?

  • nikko317 20 Aug, 2011

    When my hubby sank his teeth into this soft cookies, he gave me the look that made me happy. We used to buy a favorite brand of chewy chocolate chip cookies from the grocery. Now we don't have to. I can refrigrate the batter and just pop some in the oven whenever we have a craving for it and nothing beats homemade cookies straight from the oven. I used just a cup of semisweet chocolate chips and they're delicious!

  • kdownie 7 Jul, 2011

    These are fantastic! Worth buying high end chocolate chips! I used Belgian milk chocolate chips....delicious!

  • aurora410 1 Jul, 2011

    The best cookie I ever had. Love it!

  • mother3kids 16 Jun, 2011

    Its one of my family favorite cookies!!simple delicious. :-)

  • CookieMonster11 10 Apr, 2011

    Ok so All I did to improve this recipe is use margarine instead of butter (Add a little bit more flour ) and I added white chocolate chips .. Then put them in a container and in the fridge (They will stay soft for at least 5 days)

  • Lovebake 9 Apr, 2011

    I halved the recipe and the cookies turned out fabulous! I have made these for two times and the cookies look like the one in the picture more this time.

  • sahiba_b 6 Apr, 2011

    This is my favorite cookie recipe....I always follow this recipe and everyone loves them....thank you..

  • heatherdunn 20 Mar, 2011

    These are THE BEST chocolate chip cookies! They are a huge hit everytime I make them. This is the only chocolate chip cookie recipe I use now. I change only one thing when I make them. I use only 1 cup (half the bag) of chocolate chips, otherwise they are too chocolatey and messy.

  • bronwyncatena 11 Mar, 2011

    So delicious! But make with bread flour and you won't be sorry!

  • AmeliaE 11 Mar, 2011

    This recipe is 2.5 year old sister and i had a fun time making this.i wanted to save my chocolate chip for another recipe,so i halved it .besides,i didn't have enough butter.halfway through,i realised that i was out of brown sugar,so i used some orange sugar that is usually served with indian cuisine.i from singapore,you know.everything is expensive here.and variety of chocolate chips is little.i followed this recipe exactly and it was worth it:D

  • AmeliaE 11 Mar, 2011

    This recipe is 2.5 year old sister and i had a fun time making this.i wanted to save my chocolate chip for another recipe,so i halved it .besides,i didn't have enough butter.halfway through,i realised that i was out of brown sugar,so i used some orange sugar that is usually served with indian cuisine.i from singapore,you know.everything is expensive here.and variety of chocolate chips is little.i followed this recipe exactly and it was worth it:D

  • kerrykane 22 Feb, 2011

    the best chocolate chip cookies.

  • rosamusumeci 21 Feb, 2011

    I have made these cookies at least 20 times, following the recipe exactly, and they have turned out perfect every time. If you are having problems, the recipe is not to blame.

  • LokisMommy 10 Feb, 2011

    Amazing cookies. This is one of the first Martha recipes I tore out of her magazine right after I graduated college and was learning to cook on my own. And I still use it all the time. These are my go to chocolate chip cookies. Sometimes I made them tiny with mini chocolate chips and they are delicious and cute!

  • MrsLuxford 23 Jan, 2011

    Thanks Cookie222. I made these and they were so fantastic. I didn't have any trouble, but I only used 100g of choc chips.

  • cookie222 23 Jan, 2011

    Baking soda is the same as bicarb soda

  • MrsLuxford 20 Jan, 2011

    I was wondering what baking soda is? In Australia we have baking powder or bicarb soda. Is it one of these?

  • Paradoxcake 16 Jan, 2011

    And for what it is worth: the cup to metric conversion is... 1 cup = 237ml

  • Paradoxcake 16 Jan, 2011

    Regarding the use of cups: Cups are the measuring unit that we use in the USA. Here is a link to a website that has conversions to metric measuring units:

  • Paradoxcake 16 Jan, 2011

    Oops... my post didn't show up completely. I decided to trust Martha and made the recipe exactly as written. All ingredients were at room temperature and I made sure I did not excessively cream my butter and sugar. Excessively creaming butter and sugar can make for a very puffy and cake-like cookie. After sitting on the baking sheet for 2-3min they fell a bit and the result was a perfect soft and chewy cookie that looked just like the one in the picture.

  • Paradoxcake 16 Jan, 2011

    After reading many of the comments about omitting 1 egg... I decided to trust Martha

  • studiokip 15 Jan, 2011

    can someone tell me about the measurement Martha use: cups???

  • emmyc313 13 Jan, 2011

    i actually used 3 medium eggs instead of 2 large eggs and they came out absolutely perfect. i've used many different recipes over the years, and this one came out best. just the perfect texture. i didn't have the cakey issues...i do find the large eggs have more egg white which can water down batter, so maybe that's it.

  • bkyang 6 Jan, 2011

    I had to press my cookies to about the width of my index finger before baking so that the cookies were not so cake-like. I used (like suggested) one egg, a little more sugar, and milk chocolate chips..other than that follow the steps and they will come out perfectly.

  • retrovintagewife 5 Jan, 2011

    Just as others have stated ~ only use one egg. That's the trick! This recipe is very close to the original Toll House Cookie invented by Ruth Wakefield. I bet she would agree that they are sooo much better with only one egg. To minimize spreading use a Silpat liner (better than parchment), Martha's cookie dough scoop for uniformity and refrigerate dough in between batches.Follow those 4 tips and you won't be disappointed! Add a couple of chips on top of each and they'll look like a picture!

  • Farzana786 4 Jan, 2011

    Doesnt look like the picture above (more thick and cake-like). I used 3/4 cup butter because its all I had left and used only 1 cup of brown sugar (omited the 1/2 cup white sugar) and used 1 egg. For first time baking choco-chip cookie . . . AWSOME! Cant promise if I wont try another choco-chip cookie recipe or not though!

  • dancerxox 30 Dec, 2010

    These cookies are amazing little buttery but they are soo good they are something you wold wqanna feed to your guest or children best cookies ever soo god defenitly make them .

  • MrsMamakos 23 Dec, 2010

    Good cookies however they do not turn out like the picture. They are cakey and fat as opposed to chewy and thin as suggested in the picture. Wish I would have used one egg as suggested in previous comments. Yummy but not what I was looking for.

  • nkbiwb 19 Oct, 2010

    I made theses cookies except I had to subsitute 2 teaspoons of molasses with 1 cup of white sugar instead of brown sugar because I was out. But these cookies were amazing thank you for the recipe and you are an amzing cook by the way my family loves your food

  • melisasorentino 17 Sep, 2010

    I made these cookies faster than fast. I tossed the butter and sugar in my kitchen aid and sifted the flour and baking soda super fast and then following the directions added everything to the mixer. I only had a stick of butter so I split the recipe and it came out perfect! I love these cookies and I just made them an hour ago and they are gone. Me and the three kids gobbled them right up! I stick with Martha because every recipe I always try comes out perfect every time!

  • bellab00 17 Aug, 2010

    OMG! I've finally found a recipe that works with Australian ingredients. I used low salt Western Star margarine and caster sugar, also had to add 2tbsp of extra flour so they dough wouldn't be runny. They've turned out beautifully. Soft, chewy, crunchy on the edge and perfect for dunking..thanx Martha!

  • cupcake101 9 Aug, 2010

    The first batch I made of these was runny, probably because I added too much butter. The second batch I added more flour and they look better; less runny.

  • kacyjo 5 Aug, 2010

    Even before baking them I knew they would be amazing! The dough alone was INCREDIBLE! I'm surprised they even made it to the oven. Best choc chip recipe I have ever used!

  • rosamusumeci 25 Jul, 2010

    This is THE best cookie recipe I've ever used! They always come out perfectly. I only use milk chocolate chips, but once I used a mix of milk chocolate and peanut butter chips and they were phenomenal.

  • amymedcalf 11 Jul, 2010

    Very yummy cookies. I made them slightly larger then called for...probably about the size of a golf ball, then baked them for 14 minutes. DEVINE!

  • Rachellio 4 Jun, 2010

    this was a great recipe. I only used one egg and baked it for about 13-14 minutes but otherwise the recipe holds true. Yummmy!!!

  • mcsweetie 30 Apr, 2010

    momma j, i've found (despite my tendency to do impromptu baking!) that when they say use butter at room temperature - they mean it! using room temperature butter helps the cookie retain its shape. i made these cookies last weekend and they came out picture-perfect and tasted amazing - i only used one egg - and i've been dropped numerous hints by family members that they would love me very much if i made them again...i would say give this recipe one more try - definitely worth it!! good luck!

  • Momma_J 29 Apr, 2010

    After the first batch, I took others' advice and put the batter in the fridge for a while. Cookies still came out spread and flat. More like chocolate chip crisps than cookies. Guess I'm going to use a bar recipe I found somewhere else, and hope for the best.

  • cftodd 24 Feb, 2010

    I made the cookies as directed (with both eggs) the only varient was I added extra chocolate chips, white chocolate chips, and betterscotch chips. They came out FANTASTIC!

  • Magicpie77 5 Feb, 2010

    great cookies!

  • VColpaert 1 Feb, 2010

    My 2 year old and I just made these cookies. We only added 1 egg (b/c of previous comments)! They are delicious! Soft and chewy!

  • xmaiohmaix 6 Jan, 2010

    I should have read the comments before making it. I cookies came out not cookie texture..more like muffins. I'm really disappointed because I was craving cookies..but it didn't turn out good.

  • RecipeJudicata 5 Dec, 2009

    I would definitely go with one egg only. They came out kind of cakey and I like chewy cookies. Also these cookies are really sensitive to temperature. I didn't alternate baking sheets and one dozen was way too browned on the bottom.

  • LiloAndMe 19 Nov, 2009


    I only added ONE EGG. It makes the cookie chewier, not as cakey. It is super good with one egg, what a cookie! I also added chopped M

  • HollyEZ 22 Apr, 2009

    These were really very good. I didn't change a thing and they turned out perfect. In fact I am eating one now!!! :)

  • sandykc 2 Apr, 2009

    These are good. we made them for Susans class and they made a big hit. Teacher aproved.

  • ClaraLouis 1 Apr, 2009

    These were very good although I would really cut on the sugar. I baked them using convection at 325n n n n F for 13 minutes. I use a very small ice cream scoop and they come out all even. I really recommend that you cut the sugar unless you are a sugar freak!

  • kimcrum 25 Mar, 2009

    Oh yeah these were good. And SO easy to make. I saw the previous poster who used M

  • nanimonky 20 Mar, 2009

    They wr delicious! and instead of choclate chips, I added mnm s!!! awesome

  • leighannet 19 Mar, 2009

    this isnt really about the cookies, although they are awesome!! sorry, i just had to point out that brown sugar is NOT "better for you" than white as someone pointed out in a previous comment. sugar is sugar. that is all. thanks for your time. - Registered Dietitian.

  • bb4ever 14 Mar, 2009

    i loved this recipe

  • SweetK2 12 Mar, 2009

    I use 1/2 cup butter and 1/2 Crisco and they are always perfect!! They stay in shape too and are loved by all.

  • alwilliams1313 11 Mar, 2009

    Try chilling your dough for at least 1 hour before baking...minimizes spreading.

  • Junebug1 11 Mar, 2009

    Try using 1/2 butter and 1/2 margarine instead of all butter and they shouldn't
    spread out quite so much. Doesn't affect the flavor, either

  • KathMeg 11 Mar, 2009

    If you do not want your cookies to spread out, use butter flavored shortening instead of butter. It works!

  • rbee 11 Mar, 2009

    I've made these cookies a couple of times and Ive found that the tablespoon size balls are way too big as they spread alot! but they are delicious and never last longer than 2 days in my house! I've also substitured the milk choc for dark choc for richer results (I also added grated orange zest)

  • jwhite4 11 Mar, 2009

    I had the same problem as many: the cookies flattened way out, leaving all the chocloate chips in the center, kind of a gooey mess in the center! Seems like a too small amount of flour for all the butter and sugar.

  • loislane 11 Mar, 2009

    Has anyone tried this recipe WITHOUT the Chocolate chips? I would love a chewy recipe for my son who does not like chocolate!

  • mrsmagoo2005 11 Mar, 2009

    to keep the chips from "clumping" together, first dust them with a little of the flour that you will be using in the recipe. Helps them hold thier place in the dough.

  • september61 11 Mar, 2009

    I haven't tried these yet as I already make an excellent chocolate chip cookie but my tip would be to always use ALL brown sugar and leave out the white. Brown sugar is better for you anyway and it makes a softer, chewier cookie! I do plan to try those for comparison to mine, however, I will be using all brown and omitting the white.

  • Robann 11 Mar, 2009

    Anyone who had disappointing results with this recipe should check the oven temperature with a good oven thermometer. Could solve the problem.

  • Wiggy1770 11 Mar, 2009

    This recipe varies slightly from the Nestle Toll House cookie recipe. Higher ratio of brown sugar to white (2 to 1 rather than 1 to 1), reduction of baking soda, and lower over temp along with less baking time give this cookie a chewier character. To those who had trouble with this seemingly fool-proof recipe -- is your butter at room temp (if too warm, cookies could be greasy)? Are ingredients well incorporated? Are you making them bigger than suggested? Is your oven properly calibrated?

  • MrsDurr 11 Mar, 2009

    Love these cookies! My new go to receipe

  • hazel67 11 Mar, 2009

    To Suzannelondon: 2 sticks is one cup or 1/2lb of butter. In USA one pound of butter is divided into four equal portioins or sticks. (Not here in Canada though!)

  • DGeiger 11 Mar, 2009

    1 stick is 4 ounces

  • jowright 11 Mar, 2009

    For suzannelondon - a stick of butter is 1/4 of a pound, or 4 ounces. Hope this helps.

  • suzannelondon 11 Mar, 2009

    Can anyone help a Brit - how much in grams or ounces is a 'stick' of butter? I have never heard this measurement before. Thanks!

  • Ashleyann 7 Dec, 2008

    These cookies were put to good use by being sold in my horse show's bake sale and did they ever sell fast! They are so yummy and we enjoyed making them!

  • patlevy 25 Nov, 2008

    This cookie receipe was truly a delight. I found it to be exactly what I desired. My husband says "make some cookies tonight". WONDERFUL JUST SIMPLY WONDERFUL
    Thanks Pat Levy from Ohio

  • aalawahine 22 Nov, 2008

    pretty good cookies. I'm on a quest to find the perfect chocolate chip cookie recipe, and I don't think this one quite made it, but I'm hopeful...

  • mwedding 21 Nov, 2008

    Finally, I found the recipe that makes my husband's eyes roll back in his head. These are good, simple, and very tasty. I used my tablespoon scoop and got way more than three dozen...more like five dozen...but some are suspiciously missing. ;)

  • cjunebug50 4 Nov, 2008

    Just made these cookies and I must tell you, after years of struggling with flat cookies, these turned out fantastic! Everything that I wanted them to be. The only downside, they needed to bake quite a bit longer than stated.

  • babymamaedwards 22 Oct, 2008

    i amde these cookies and followed recipe to the T and the chips all went to the center, they taste like butter and burned on the outside and barely cooked on the inside!

  • taxgirlee 13 Oct, 2008

    My family loved these cookies! They are so yummy! I added 1/2 cup of nuts which made it extra delicious! Also, in order to save a bit of money, I would half the amount of chocolate chips next time. They are so full of chips, even with half they will still be super chocolatey!

  • michellemfoo 28 Aug, 2008

    i just tried these cookies. They taste gr-r-reat.. however i do find them to be a little sweet so i would just lessen the granulated sugar from 1/2 cup to 1/4 cups next time..

  • CutiePieMommy 5 Aug, 2008

    Wow! These just made me super mom to my family. I don't think they'll even last until they are completely cooled. They certainly were a hit to my family. I used half whole wheat flour which I think improves the taste and texture a bit. Certainly easy to do with great results!

  • helenaH 28 Jul, 2008

    Sorry, trtied this recipe and it was horrible, came out flat, all chips in the center, could not be salvaged and threw them all out. I was very care to be careful with measurements so I don't know what I did wrong with all the favorable comments, but it was a waste of time, not to mention ingredients.

  • MaryEllen3 22 Jul, 2008

    I made these cookies and they were the best! I plan on trying them with reeses peanut butter chips soon.

  • DoctorWho21 20 Jul, 2008

    I absolutely love chocolate chip cookies whoever invented them was a master mind!!!

  • Mpsvee 5 Jul, 2008

    I love these melt in your mouth gooey cookies. My gosh, they are seriously better than Chips Ahoy. (and the good part is... I KNOW what they are made of) I had a very difficult time trying not to scarf down all of the dough. Go ahead and make these little babies, I guarantee you wonn n n n n n t be sorry!(I have a gas stove, so I had the cookies in for 12 minutes)

  • LemonMeringue 30 Jun, 2008

    Chocolate chip cookie perfection!!!!! Crispy on the outside and chewy on the inside. Ordinarily, I'd wait to review this recipe until I knew how the cookies would hold up after 1 or 2 days, but it isn't a relevant question because they won't last that long! Make them and resist the urge to snack on the dough because they are even better baked! Enjoy! :)

    Baking tip: I needed to bake for 11 min for a pale bake.

  • chariserosan 5 Jun, 2008

    I brought these cookies to a BBQ and they were everyones favorite item. Described as "The perfect cookie"- definitely recommended. I substituted chocolate chips for blocked fresh chocolate that I cut.

  • AMR07 3 Jun, 2008

    These cookies are wonderful. I made a batch for our neighborhood block party and everyone enjoyed them.

  • Alexie 2 Jun, 2008

    This is one of my favourites! I sometimes add I cup of chopped macademia nuts as well. Great with a glass of cold milk or hot coffee....

  • subis 23 May, 2008

    One of the best chocolate chip cookies I've ever made! My family loves these with 1 cup chopped pecans.

  • SugarPlumFairy 11 May, 2008

    These cookies are absolutely amazing! Perfect with a tall glass of milk!

  • laylabeautiful 18 Apr, 2008

    I know wht you mean, my diet is taking a rest until I've eaten all these cookies!

  • michellelee 16 Apr, 2008

    I've been searching for the perfect chocolate chip cookie and this is The One! I'm eating them right now as I'm typing. They are really soft and chewy and chocolatey and I just can't stop eating them. So much for my diet!

  • chrysalis39 3 Apr, 2008

    This is our new fave chocolate chip cookie recipe. The batch only lasted about 5 days but they stayed soft and chewy right to the end. Other cookies start out that way but dry out after a day or two. I always undercook my cookies just a bit as they finish cooking while cooling. This recipe is found in Martha's new Cookie Book and it is fantastic. I look forward to trying many more recipes.

  • Teapotgirl 27 Mar, 2008

    Has anyone ever tried using this soft cookie receipe as a layer in a layer cake?

  • mybell208 16 Feb, 2008

    This recipe was fairly simple and the cookies tasted wonderful!

  • Bake2Please 9 Feb, 2008

    First recipe for soft chocolate chip cookies that stays soft and chewy!! I was so excited to find this recipe and use it every time I make chocolate chip cookies now. When you bake, the cookies won't brown much on top like other recipes, so make sure bottoms get golden brown and then take them out. If the bottoms get dark before the middles cook, just turn your oven down a little bit.

  • longogene 3 Feb, 2008

    This recipe has been my standby Chocolate Chip Cookie recipe! I have made them many times. I do recommend monitoring your oven and adjusting accordingly. I always have to cooke slightly longer. Also - it is very important to use the parchment paper. Every cookie I have made from Martha's Cookie magazine issue has been terrific and are quickly becoming favorites and traditions! I just hope she soon makes a cookie cookbook - not sure how long my magazine will last! ;-)

  • upss 2 Feb, 2008

    This was the one.

  • devonfairfax 29 Jan, 2008

    these cookies didn't work out . they would burn on the outside before they were cooked on the inside . it is disappointing.

  • kidndb4 20 Jan, 2008

    i substituted m

  • Luci9 9 Jan, 2008

    Great cookie but I think is better with a little less butter, 3/4 cup.

  • JessSue 23 Dec, 2007

    This is the best chocolate chip cookie recipe EVER!

  • cookinsono 21 Dec, 2007

    I followed this recipe exactly

  • cookinsono 21 Dec, 2007

    I followed this recipe exactly

  • jamieslater 19 Dec, 2007

    I have to say that this is the first chocolate chip cookie that I've liked to eat baked as much as I do raw. Typically I don't like baked cookies (don't tell my mom, she'll kill me for still eating raw dough!) but this recipe is awesome.

  • ATUCKERRU 17 Dec, 2007

    My husband always says that I over cook the cookies too long because he likes them chewy, I know believe it was definatly the recipe I was using and not me over cooking them. I finally got his approval on this recipe. Him and the rest of the family absolutly loved these cookies.

  • outofthebox 29 Nov, 2007

    This is the best chocolate chip cookie recipe I've ever used. I often add toasted almonds and replace the vanilla with almond extract. They come out absolutely divine!

  • quitepeculiar 13 Nov, 2007

    Simple to make, and quite rewarding. Keep an eye on the oven, as these seem to bake up quick! It could just be my oven, of course, but my first batch was done in a snap!

  • amunton 7 Nov, 2007

    Everyone seemed to love these cookies. I replaced 1 cup of flour with whole wheat pastry flour. The cookies turned out really soft and no one seemed to be able to tell the difference (including myself).

  • drea22 6 Nov, 2007

    This recipe is simple and delicious. The cookies came out exactly how I expected them to. I added an extra 1/2 cup of sugar and only used 3/4 of the bag of chocolate chips. If you like "cake-like" cookies, this recipie is a keeper!

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