Crisp and Chewy Chocolate Chip Cookies
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Martha Stewart Living, April 2010
- Yield Makes 20
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Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 sticks unsalted butter, softened
- 1 1/4 cups packed dark-brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
Directions
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Sift together flour, salt, baking powder, and baking soda.
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Preheat oven to 350 degrees. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Mix in chocolate chips.
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Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.
Cook's Note
Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days.
has anyone tried refrigerating the dough for at least 24 hrs?? does it make a noticeable difference?
This is my go to chocolate chip cookie recipe. They are excellent. I get many requests for them.
I've been baking cookies for many years and these were some of the best choc chips cookies I've made. Since I used salted butter, I cut the added salt to 3/4 teaspoon. I also used bread flour like someone's previous post, and I added about 1/4 cup of toffee bits, and 1/2 cup chopped walnuts. I used mini choc chips too. Baked for 12 minutes & they were perfect, lightly crisp outside, chewy and delish inside. I'll be making them again. I froze 3 each in baggies for hubby's lunches. YUMMY!
Delicious cookies! The only change I made was using bread flour. Crisp edges and chewy centers - perfection!
These turned out great. Crispy on the edges and soft in the middle. I used a tablespoon sized scoop for each cookie and essentially doubled the recipe with cookies that are plenty big enough. I added some heath toffee bits too which added some extra crunch.
i agree about them being the best ever! whenever i make them i feel like phoebe from friends when she makes her grandma's oatmeal cookies!
Tasted good but didn't get the "soft and chewy inside" that was mentioned.
These are crispy and crunchy on the edges and soft and fluffy inside! They aren't too dark and molassesy, and just the right amount of salt! I made smaller tablespoon sized cookies and am getting closer to twice what this recipe says, so keep that in mind if you don't want mondo cookies!
These are the best chocolate chip cookies I have ever had!