Print This Recipe

Print
Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies

Everyone needs a killer classic cookie recipe. Get the milk ready: This one will become your go-to.

Holiday Cookies 2005, Special Issue 2005 http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies
4.054405
Rated
81.0881100(1799)1799
  • Yield Makes about 3 dozen

Ingredients

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

Directions

  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.