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Chocolate Chip Cookie Base

Depending on which dessert you make, you'll need to vary the size of the cookies as described at the end of this recipe. Needless to say, you can also bake a traditional batch. If you do, we recommend the four-inch ones for the best texture.

  • Prep:
  • Total Time:
Chocolate Chip Cookie Base

Source: Martha Stewart Living, July 2011

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • Salt
  • 2 sticks unsalted butter, room temperature
  • 1 1/2 cups packed light-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 12 ounces semisweet chocolate chips or chunks (2 cups)

Directions

  1. Sift flour, baking soda, and 1 1/4 teaspoons salt into a bowl. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes. On low speed, beat in eggs, 1 at a time. Add flour mixture in 3 additions. Beat in vanilla. Mix in chocolate chips.

  2. Preheat oven to 350 degrees. Scoop dough onto baking sheets, using the measurements listed below. Bake until edges are dark gold but centers are pale gold and look a bit underdone (for chewy) or until centers are set (for crisp), according to times listed below. Transfer sheets to wire racks. Let cool for 5 minutes. Transfer cookies to racks. Let cool completely.

    For 4-inch cookies, use a 2 1/4-inch ice cream scoop (1/4 cup). Bake for 14 to 15 minutes for chewy or 18 to 20 minutes for crisp. (Makes 2 dozen)
    For 3-inch cookies, use a 1 1/2-inch scoop (2 tablespoons). Bake for about 11 minutes for chewy or 14 to 16 minutes for crisp. (Makes 4 dozen)
    For 2 1/4-inch cookies, use a 1 1/4-inch scoop (1 tablespoon). Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 8 dozen)
    For 1 1/2-inch cookies, use 1/2 teaspoon dough. Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 12 dozen)

Reviews (3)

  • naanie 28 Sep, 2011

    I don't know if it's my oven or what, but both times I've made these the cookie dough completely spread out so that the cookies were totally flat, minus the chocolate chips. I've made plenty of cookies in my life, and I don't know what the problem is. The flavor is very buttery and delicious, but they haven't turned out well for me, so I won't be using the recipe again.

  • mhpatrick 25 Sep, 2011

    I love this cookie dough - It is my new giant chocolate chip cookie I send in care packages to my son and his friends in college - one cookie and they are full, wrap a few in a cellophane bag with a ribbon and it's a gift- yes it is rich, but very good, and especially good crumbled in a bowl of ice cream!

  • adrianamisspumpkin 20 Aug, 2011

    I didn't like this dough :(
    I usually make the chocolate chip recipe from the October 2003 (the soft and chewy kind).
    I found this dough extra sweet :(

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