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.
Photography: not applicable
The Martha Stewart Show, November 2005
Yield Makes about 3 dozen
- 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)
- 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.
- 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.
- 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.
Cookies can be kept in an airtight container at room temperature for up to 4 days.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.