Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Soft Chocolate Chip Cookies 3.4 (428) 48 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 7, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 35 mins Yield: 2 dozen A generous helping of two types of chips--semisweet and milk chocolate--makes these soft, cakey cookies--an alternative to the traditional recipe--even more tempting than usual. Ingredients 1 ¼ cups all-purpose flour ½ teaspoon coarse salt ¼ teaspoon baking soda 7 tablespoons unsalted butter, room temperature ¼ cup granulated sugar ¼ cup packed light-brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 3 tablespoons sour cream ¾ cup semisweet chocolate chips ¾ cup milk-chocolate chips Directions Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes. Rate it Print