New This Month

Chocolate Chip Cookies

36

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

Source: The Martha Stewart Show, November 2005

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)

Directions

  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. 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. 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.

Cook's Notes

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

Reviews Add a comment

  • marisa12
    21 AUG, 2010
    great cookie! i followed the recipe just as it is listed and the cookies came out perfectly crisp and delicious!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • AngelaCullen
    16 DEC, 2008
    These are very good - but very crisp and thin.
    Reply
  • gracieb83
    8 DEC, 2008
    These are such great, consistent cookies. They are always good and so easy,
    Reply
  • 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
    Reply
  • qatestagain
    12 SEP, 2008
    These are great for chocolate cravings!
    Reply
  • preview4
    12 SEP, 2008
    chocolate chip cookies are my favorite
    Reply
  • 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.)
    Reply