Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Soft Chocolate Chip Cookies 3.4 (428) 43 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 7, 2019 Print 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. Print