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Crisp and Chewy Chocolate Chip Cookies

Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft in the middle, slightly crunchy at the edges, and extra-big.

  • Yield: Makes 20
Crisp and Chewy Chocolate Chip Cookies

Source: Martha Stewart Living, April 2010


  • 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


  1. Sift together flour, salt, baking powder, and baking soda.

  2. 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.

  3. 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.

Reviews (21)

  • JenPas 15 Mar, 2015

    Perfect cookie. I altered by using only 2 sticks of butter (european). Oh and 2 cups of dark chocolate chips instead of 1 1/2 cups.... duh. A very good cookie.

  • Chemchic 1 Mar, 2015

    These cookies were a waste of materials! they were cakey and not chewy in center at all and had the consistency of a floury other words they were horrible in texture and taste.

    Nothing special. Not even did the dough taste good. Made exactly as written in recipe.

  • msdelux 1 Mar, 2015

    Made this recipe today. Used light brown sugar and only 3/4 t baking powders. Only used 1 cup of chips.
    Added 3/4 cup pecans and about 1/3 Cup m and ms. Also used a 2T scoop and got 32 cookies. It never said how many it made. I figure probably 24 with the 3T scoop. Very pretty cookie. They are crispy and chewy for sure. I will make them again.

  • msdelux 1 Mar, 2015

    I now see the total cookies yield, its 20 in small print.

  • Camille Abigail 20 Jan, 2015

    I tried this recipe...but I changed the granulated sugar into Moscavado Sugar (not too sweet)...also just 2 sticks of butter...same result and still delicious. :)

  • norah alabdullah85 30 Dec, 2014

    I had been looking for a recipe like this for a while!!! I loved these cookies! The only thing I would change is just letting the dough sit in the fridge for 30 minutes or so... just so they don't come out so thin.

  • Tesacoop 13 Aug, 2014

    Well I kind of made this recipe. Because of my allergies I can not eat them made the same way. I took the measurements and used my gluten free flour mix and xanthum gum, I also made them dairy free. I left out the salt because the vegan butter I use is salted. I cut down on the sugar because of the type of flours that I used and I used mini chips and walnuts. I also used a cookie scooper and cut down on the cooking time. I know that changes things quit a bit but they did turn out really tasty:-)

  • Daveo77 19 Oct, 2014

    I agree.

  • Marcia Attias 15 Jun, 2014

    I could not find brown sugar, so I added some honey, instead. Also added orange zest. Cookies came out just perfect!!!

  • Bonita Courtney 21 May, 2014

    I made this recipe this evening and the cookies came out very good. I made some changes to the recipe as I like to experiment a bit.. I halved the recipe except for the chocolate chips. I doubled it to 2 cups. I also added a cup of pecans. :) Thanks!

  • msbaker51 2 Feb, 2014

    I was not impressed. I have a great c/chip cookie recipe that I like, but thought I would give this a go. It said in the recipe 3tbls of the dough. I tried that and the cookies were big, compared to your picture. So, I just used my ice-cream scoop, and halfed it. My cookies were still big. I am not sure this was the best cookie. They were soft in the middle, and chewy. I don't think I will make them again. Not that hot of a recipe-sorry! Someone mentioned it they were sweet, I found that too.

  • mrsthursday 31 Jan, 2014

    Way too sweet. Definitely use half the sugar suggested. Otherwise, why add the chocolate chips? These are CHOCOLATE chip cookies and that's what you want to taste not sweet,sweet, sweet with no real flavour. And 2 sticks of butter is more than enough. Who checks these recipes I wonder.

  • Malie Lyly 23 Jan, 2013

    has anyone tried refrigerating the dough for at least 24 hrs?? does it make a noticeable difference?

  • pharmgrl 2 Jun, 2012

    This is my go to chocolate chip cookie recipe. They are excellent. I get many requests for them.

  • PhotoGal 18 Jan, 2012

    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!

  • cherrylady 15 Aug, 2011

    Delicious cookies! The only change I made was using bread flour. Crisp edges and chewy centers - perfection!

  • RosiesMama 15 Jan, 2011

    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.

  • littlemisskittykat 26 Sep, 2010

    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!

  • cheftb 17 Sep, 2010

    Tasted good but didn't get the "soft and chewy inside" that was mentioned.

  • sltx 11 Aug, 2010

    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!

  • dhillas 16 Jul, 2010

    These are the best chocolate chip cookies I have ever had!

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