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Chocolate Chip Cookies

Unlike in recipes for chewy cookies, we used more butter and less brown sugar to produce the ideal thin and crisp cookie.

  • yield: Makes about 3 dozen
Photography: not applicable

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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed dark-brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 large whole egg, plus 1 large egg white
  • 12 ounces semisweet chocolate chips (about 2 cups)

Cook's Note

Cookies can be kept in an airtight container at room temperature for up to 4 days.

Directions

  1. Step 1

    Preheat oven to 375 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.

  2. Step 2

    Add vanilla, whole egg, and egg white. Beat on low speed until well combined, scraping down sides of the bowl as needed, about 1 minute. Add flour mixture in two batches; mix until just combined. Mix in chocolate chips.

  3. Step 3

    Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes. Transfer parchment and cookies to a wire rack to cool completely.

Source
The Martha Stewart Show, November 2005

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Reviews (16)

  • marisa12 21 Aug, 2010

    great cookie! i followed the recipe just as it is listed and the cookies came out perfectly crisp and delicious!

  • smithsonk 10 Jan, 2009

    This is a very good recipe that produces thin, crunchy cookies. I followed the recipe exactly and the outcome was very good. Everyone liked them.

  • smithsonk 10 Jan, 2009

    This is a very good recipe that produces thin, crunchy cookies. I followed the recipe exactly and the results were very good.

  • erinluvstocraft 23 Dec, 2008

    My new favorite! I didn't have unsalted butter, so I put a half tsp salt instead of a whole. I also added a half cup of flour and only baked for 11 minutes. They are flat, but really tasty!

  • AngelaCullen 16 Dec, 2008

    These are very good - but very crisp and thin.

  • gracieb83 8 Dec, 2008

    These are such great, consistent cookies. They are always good and so easy,

  • Justine2008 1 Nov, 2008

    Size might be a bit too big for me.. The bigger they look, the closer they get to supermarket's ones! I wanna be able to make the difference and the people that I bake them for too! ;P

  • qatestagain 12 Sep, 2008

    These are great for chocolate cravings!

  • preview4 12 Sep, 2008

    chocolate chip cookies are my favorite

  • raggedysam 3 Sep, 2008

    So, so yummy. Made them for my other half who's a chocolate chip cookie fiend! He loved them! I second the other commenter's inquiry about the "heaping tablespoons of dough". Made absolutely HUGE cookies. Other half loved that they were so huge, me not so much, lol. If I were to make them again (which I definetely will) I would very much disregard that tidbit and make them smaller. (Following that direction, it made only 18 large cookies, versus the smaller 36 as it says here.)

  • gracieb83 31 May, 2008

    these are so good. I've made them several times to rave reviews. They're good and crispy but still tender. Also a little on the rich side. I may try to make them into ice cream sandwiches this summer.

  • ratfaceandbaabaa 1 May, 2008

    The directions in step 3 to "shape 2 heaping tablespoons of dough at a time.." I thought that each cookie needed to have 2 tablespoons of dough. This created very large cookies and I had to cook longer so they were overcooked. Anyway, after I realized that they only needed 1 tablespoon I cooked another batch, and cooked them on 350 degrees(since 375 was too hot) and they were absolutely delicious. The edges were a beautiful brown, the middle was perfect, and they were buttery tasting.

  • ttouey 29 Apr, 2008

    I will try this recipe. Usually I will use the Toll House recipe on the back of the chocolate chip bag from Nestle. I used the four dozen cookies on Sunday for an annual bowl-a-thon that I co-organize for the pediatric wing of our local hospital. My cookies are always crunchy. How do you make soft cookies?

  • monarachelle 27 Apr, 2008

    This is the best cookie recipe that I have found! I have been using this recipe for 3 years now, and everyone loves it! I have never had any complaints!

  • Scansaroli 27 Mar, 2008

    I'm gong to try both receipts. Thanks Martha.
    But what I am really writing about is on the print copies, would it be possible
    just to have it in black and white. It get's very experience printing colored
    receipies. Thanks for reading my commits. LOVE YOUR SHOW!!!!

  • wafa diab 22 Jan, 2008

    it is nice and easy , thanx martha