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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.Need recipe inspiration? Sign up for our Everyday Food Newsletter and get our most delicious recipes delivered to your inbox.

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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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  • 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
    • 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.
  • zarahdcc
    18 FEB, 2018
    I followed the instruction and my cookies turned out so flat thin. I used to refrigerate the dough before baking and they turned out pretty good but this time, I baked it right away.
    Reply
  • leoniesoccer
    4 FEB, 2018
    These cookies are not worth the calories. thanks Martha Stewart for creating the worst cookie recipe.
    Reply
    • imaguygolfn
      8 FEB, 2018
      I should have read the comments! My fault! These came out "see through" FLAT. After reading I should have added more flour. 2 1/2 or 2 3/4
  • bowtai07
    22 DEC, 2017
    My cookies came out very flat. They spread so thin that they had holes. I'm not sure what I messed up on. Did I over mix? Should I have chilled the dough first? Was expecting a fool proof recipe and came out with a disaster worse than the last recipe I was using. :(
    Reply
    • MS112577645
      7 FEB, 2018
      Make sure you're using 2 sticks of butter (which equals 1 cup), not 2 cups! I have made this mistake before on other recipes... I wish all recipes would just say cups and not confuse us with sticks :)
    • andreanichuinn
      26 JAN, 2018
      oh [filtered]-y god! I'm so sorry your cookies disappointed you like this... if it makes you feel any better my cat loves holes and would probably really enjoy your cookies :)
    • angelaonon9244786
      23 DEC, 2017
      whoops, my comment was meant to be a reply to yours: if you don't want cookies that spread so thin, replace the 2 + 1/4 cup flour with 2 + 3/4 flour instead - it's probably too little flour in this recipe that's causing it to spread.
  • bettyeelaine
    4 FEB, 2018
    I made the recipe as written. Nice batter but the cookie was soft with crisp edges but not chewy which is what I wanted. My batter had a slight cakey texture. The taste was ok. but not what I was looking for. I have never had good results with any Martha Stewart recipe I have tried, something is always off.If you are looking for just a nice tasting cookie this recipe will work. If you are looking for a chewy, good tasting chocolate chip cookie this is not for you.
    Reply
  • erin13821
    3 FEB, 2018
    I would give this the full 5 stars except that I had to make adjustments. When made as directed, the cookies run together and come out all flat. I fixed it by adding enough extra flour to bring it to 2-1/2 cups total. I also have to cook it longer (more like 12-14 minutes). Finished cookies are amazing with those changes though!
    Reply
  • icyunv97
    28 NOV, 2017
    I had to cook a couple minutes longer and using an aluminum pan makes all the difference but still i love this recipie. So simple and very good.
    Reply
    • andreanichuinn
      26 JAN, 2018
      love me a good recipie for cookies mmmmm
  • batoolmasadeh20
    5 JAN, 2018
    amazing recipe
    Reply
    • mr449931920
      23 JAN, 2018
      Hey Martha! Just letting you know this recipe left me disappointed, and the cookies were akin to bread. Quite frankly, we tried fixing the recipe after one horrible outcome, it didn't work and left me with a bad taste in my mouth. In conclusion, do not try this recipe, I respect you as a person and I hope jail wasn't too bad <3.
  • amelialarsenkro
    15 JAN, 2018
    This is soooooo gooooooooood! They are so chewy and chocolatey and yummmmmmmmmmmmy! 🤤 It made a ton of dough so I froze it, and it made 4 batches! I love this so much I want to marry these cookies. 🍪❤️
    Reply
  • madamex114
    23 DEC, 2017
    My cookies came out so light and fluffy, and of course delicious, though I can't seem to find out why I can't make them flatter, round and chewy...I have altered the ingredients, temperature even amount of mixing of dough, though cookies still come out fluffy instead of round and chewy.
    Reply
    • clgarlitz306151
      25 DEC, 2017
      Also, I only did 2 cups of flour by mistake (instead of 2 1/4). That batch of cookies spread out and flattened much more while remaining crisp on the outside and soft in the middle!
    • clgarlitz306151
      25 DEC, 2017
      What about pressing the dough balls down flatter before baking?
    • angelhair793
      24 DEC, 2017
      If you want flatter cookies, use equal amounts of brown sugar and granulated sugar. Also try using a small cookie scooper. It will keep the round shape. Another suggestion is to chill the dough for a few minutes.

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