New This Month

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

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 Notes

Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days.

Reviews Add a comment

  • MS11143042
    28 JUN, 2017
    This cookie was chewy and a little crispy....perfect just as I would of thought. For those who said it was greasy or had too much flour must not have used unsalted butter and or sifted their cake flour.
  • jerseygirl.sharron
    24 SEP, 2016
    I followed this recipe exactly. I ended up with a puddle of melted butter with chocolate chips in the middle. Obviously there is too much butter in the recipe. This error needs to be corrected! I used to think that all Martha Stewart recipes were well tested. Obviously that is not always the case.
  • lovely15678gma
    17 MAY, 2016
    these cookies are amazing and so easy and quick to make! Comes out exactly as it says, will definetly make these again!!
  • MS12123714
    31 JAN, 2016
    This was my standard chocolate chip cookie recipe. It used to come out as described. I've tried making this again, a few times. Each time, they spread out so thin. I'll try decreasing the butter to 2 sticks and see if they don't spread out too much.
  • 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.
  • 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:-)