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Soft and Chewy Chocolate Chip Cookies

Recipe photo courtesy of Victor Schrager

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. With our easy, three-step recipe, you'll have soft and chewy chocolate chip cookies to serve and enjoy in no time.

Yield

Ingredients

Directions

Cook's Notes

If desired, use a small ice-cream scoop for uniform-size cookies.

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Reviews

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  • ewingjacqu1197505
    17 NOV, 2018
    I’ve been making this recipe for about 6 months. I never really rate recipes because I think of it as a waste of time. But this recipe is just so good! My family is obsessed with chocolate chip cookies 🍪 and I’ve been experimenting with millions of recipes. I’ve always thought it’s boring to stick to one recipe, but this is my permanent recipe. I sometimes cut out the sugar, strangely, it tastes amazing that way! I usually skip the part about leaving it in a container for a week (my family eats it up right Away! 😄) my family likes more cookie-dough type cookies (gooey) so we totally skip that step. And they’re just so good you eat them right away! I never buy in-salted butter so I just use salted butter and cut down on the salt (turns out great still!) all in all, this recipe is absolutely the best I’ve ever come across in years of making cookies. Ive never loved a cookie better! :-)
    Reply
  • melissapjosep
    10 OCT, 2018
    Followed exactly and the cookies are amazing! I have tried other recipes but this one is the best.
    Reply
    • pamelamaguiresm
      9 NOV, 2018
      Can I substitute Maple syrup for the white sugar
  • aibolima
    9 NOV, 2018
    Thank you for this recipe! I love it. I cut down a little on the sugar, both white and brown, though. But the cookies still turned out great!
    Reply
  • MS112577645
    7 FEB, 2018
    These cookies are my go-to chocolate chip cookies. Definitely the right balance between chewy and crispy. I don't know why there are negative comments on this recipe. I do know that you have to be careful that you're using 2 STICKS, not 2 cups of butter. (2 sticks= 1cup). Also, some people don't know what creaming butter means. It does take a good 4-5 minutes of beating to get it creamed properly- this lends the cookie the spread and the chewiness it needs. I wonder if the person with a cakey texture to the cookie used baking powder instead of baking soda. Baking powder makes things puff up- baking soda makes them spread. Make sure you're using the right thing! I almost always have great results with Martha recipes, and I follow the recipes to a T.
    Reply
    • Aabee1209
      18 SEP, 2018
      Do you know if it is alright to use whole wheat flour?
    • keithanwmn
      18 FEB, 2018
      This recipe is amazing. Some of the best cookies I’ve ever had. I didn’t have any baking soda on hand, but I did have powder so I used that instead. Also didn’t use any salt because the only butter I had on hand was salted.
  • EndlessRevision
    9 SEP, 2018
    This recipe turned out exactly how I hoped. The outside was a little crispy and the inside was soft and chewy! My butter was a little too soft, so I put the dough into the fridge for about 30 minutes before adding the chocolate chips. Other than that, I followed the recipe exactly. They don't spread out too much on the pan, so you can actually put them a little closer together than regular cookies. They taste great too!
    Reply
  • brandiroseabel
    25 AUG, 2018
    For some reason the stars aren't working. But I absolutely LOVE this recipe!!! It was perfect and the dough turned out the perfect consistancy. And they taste amazing!!!
    Reply
    • EndlessRevision
      9 SEP, 2018
      This recipe turned out exactly how I hoped. The outside was a little crispy and the inside was soft and chewy! My butter was a little too soft, so I put the dough into the fridge for about 30 minutes before adding the chocolate chips. Other than that, I followed the recipe exactly. They don't spread out too much on the pan, so you can actually put them a little closer together than regular cookies. They taste great too!
  • quillaroberts
    19 AUG, 2018
    Came out more like a batter- cookies didn’t hold shape and spread out in the oven.
    Reply
    • cdroter5729842
      28 AUG, 2018
      Try adding a bit more flour and cool cookie sheet.
  • cdroter5729842
    28 AUG, 2018
    I found that I need to increase the flour by about 1/4 cup. The men and children love these!!!
    Reply
  • glonurendra
    18 JUL, 2018
    I dont know what went wrong but my cookies b"dough" was not at all a cookie dough, it was more like cake batter. This recipe is horrible and i suggest you dont make it because i wasted a lot of ingredients. Im very dissapointed. Bad recipe, the cookies expan too much probabky because of the surplus ammount of baking soda..i thought to follow this recipe thoighc
    Reply
    • rvega531
      24 AUG, 2018
      This often happens with cookies if the butter is too soft and it doesn't cream to a fluffy consistency with the sugar. The base of the creamed butter and sugar is super important.
    • ghadeeralani
      23 AUG, 2018
      Hi, I’ve been using this recipe for years now and this happened to me at beginning too. But overcame this problem by simply keeping the dough in the fridge till baking. Also never use a hot baking sheet that’s been in the oven. It’s all abt the temperature! Another hint mixing the flour manually is better than the electric mixer. Hope it helps
    • raelikespugs
      21 JUL, 2018
      ive made this recipe COUNTLESS times and they always turn out amazing. i dont know what youre doing wrong, but this recipe is heavenly.
    • glonurendra
      18 JUL, 2018
      Though i had my doubts...do not make follow this recipe..i suggest you look up something else.
  • celliott5840
    6 AUG, 2018
    the batter is amazing and the cookies were wonderful!
    Reply

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