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Soft Chocolate Chip Cookies


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.

Source: Martha Stewart Living, August 2007
Total Time Prep Yield



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How would you rate this recipe?
  • secretbonsai
    2 MAR, 2018
    Absolutely love this recipe- I rotated the pans halfway through cooking to get a more even bake, as well as added some more brown sugar and hand mixed the butter, sugar, egg, etc. These cookies are perfectly gooey, chocolatey, buttery and golden. They’re soft and go well with a glass of cold milk- will definitely be baking again!
  • lsomppsia30
    3 OCT, 2013
    This is my go-to chocolate chip cookie recipe. I love the taste that the sour cream gives to the cookies- and these stay soft without feeling undercooked. I generally put in slightly less salt, and have made them substituting regular table salt without any issues.
  • dixiechik44
    5 JUN, 2013
    They were very soft and stayed that way! You can make them healthier by making it with oats, whole wheat flour and ground flax seed (and a tiny bit of milk if it seems too dry) and also add 2 heaping tsp of brown sugar. They also don't make a 2 dozen, only about 15 or 16.
  • Fred Souza
    28 MAY, 2012
    This recipe was not a favorite that will be repeated. True it is soft, but the baking soda or the salt or both, leave an unpleasant salty aftertaste. I followed the recipe exactly as written and the cookie came out like it was supposed to, but I didn't like the taste. The fact that half the cookies are still around after almost a week is testament to how bad they were.
  • truth_sayer
    6 DEC, 2011
    What's unique about these is that they stay soft, never hardening into a brittle mess liike other choc-chip recipes do. After trying these just once, my friends and family now insist upon them. The "all-purpose flour" I used is the blend variety, i.e., some whole-wheat flour mixed in. Also used course sea-salt, which enhances the chocolate flavor nicely.
  • Sandra7824
    14 JUL, 2011
    These were pretty good. A soft chocolate-chip cookie.
  • Backpacker
    3 JUL, 2011
    Delicious with a great texture! I added a bit more salt than the recipe called for because I tasted the batter, of course, and it was a bit bland. I crushed 2 frozen chocolate bars instead of using chocolate chips, because I had none, and they turned out chocolatey and fantastic!
  • AshEklund
    22 JUN, 2011
    The texture of these cookies was really nice, but they were somewhat lacking flavor-wise. I added an extra 1/4 C dark brown sugar and tsp of vanilla, and they were still a bit bland.
  • LIVEYellow
    20 JUN, 2011
    Nice, easy recipe with great results! Only changes I made: used stevia instead of white sugar, non fat greek yogurt instead of sour cream, and threw in a large handful of craisons just because. Result? An excellent cookie with a nice "crumb" as they say. Have lots of ice cold milk on hand.
  • torivz
    6 JUN, 2011
    Very tasty cookies!

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