No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Living Large Chocolate Chunk Cookies

Buy chocolate chunks for baking, or cut up your favorite chocolate bar.

  • Yield: Makes about 1 dozen
Living Large Chocolate Chunk Cookies

Photography: Anna Williams

Source: Holiday Cookies 2001, Special Issue 2001


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup dark-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 2 cups sifted all-purpose flour
  • 1 cup chocolate chunks or chopped bittersweet chocolate


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, salt, and vanilla until fluffy. Add both sugars; beat until lightened in color, 4 minutes. Beat in egg.

  2. Add baking soda and flour; beat on low speed until just incorporated. Mix in chocolate. Transfer bowl to refrigerator; chill dough 1 hour or more.

  3. Heat oven to 400 degrees. Line three baking sheets with parchment, and set aside.

  4. Roll 1/4 cup dough into a ball, and place on a baking sheet. Repeat, placing a total of four balls on each sheet. Chill 20 minutes.

  5. Transfer two baking sheets to oven, and bake 7 minutes. Rotate pans, and continue baking until just brown around edges, 6 to 8 minutes. Transfer baking sheets to wire racks; cool 2 minutes. Transfer cookies to racks, and cool completely.

  6. Bake remaining cookies, and cool. Store all cookies in an airtight container up to 2 days.


Reviews (1)

  • Holtzy24 29 Aug, 2014

    These are the best chocolate chip cookies. This is my go to recipe. People cannot get enough of them. Thanks Martha!

Related Topics