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Crisp and Chewy Chocolate Chip Cookies

Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft in the middle, slightly crunchy at the edges, and extra-big.

Source: Martha Stewart Living, April 2010



Cook's Notes

Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days.

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How would you rate this recipe?
  • MS10072367
    12 FEB, 2018
    Easy recipe made more than 20 cookies
  • blue_effect33
    11 JAN, 2018
    My whole family loved these cookies. Defenitely a keeper!!!
  • mrsrose18
    22 DEC, 2017
    I followed this recipe to a "T"....Came out perfect! I was quite impressed. Will be making this a top 10 favorite for sure!!
  • jerseygirl.sharron
    24 SEP, 2016
    I followed this recipe exactly. I ended up with a puddle of melted butter with chocolate chips in the middle. Obviously there is too much butter in the recipe. This error needs to be corrected! I used to think that all Martha Stewart recipes were well tested. Obviously that is not always the case.
    • MS112577645
      16 AUG, 2017
      If you're like me, you may have confused the "two and a half sticks of butter" with two and a half CUPS, which is wrong. A stick of butter is only half a cup, so this recipe is calling for one and a quarter cups butter. I tried this recipe and it was perfect!
  • MS11143042
    28 JUN, 2017
    This cookie was chewy and a little crispy....perfect just as I would of thought. For those who said it was greasy or had too much flour must not have used unsalted butter and or sifted their cake flour.
  • lovely15678gma
    17 MAY, 2016
    these cookies are amazing and so easy and quick to make! Comes out exactly as it says, will definetly make these again!!
  • MS12123714
    31 JAN, 2016
    This was my standard chocolate chip cookie recipe. It used to come out as described. I've tried making this again, a few times. Each time, they spread out so thin. I'll try decreasing the butter to 2 sticks and see if they don't spread out too much.
  • JenPas
    15 MAR, 2015
    Perfect cookie. I altered by using only 2 sticks of butter (european). Oh and 2 cups of dark chocolate chips instead of 1 1/2 cups.... duh. A very good cookie.
  • Chemchic
    1 MAR, 2015
    These cookies were a waste of materials! they were cakey and not chewy in center at all and had the consistency of a floury other words they were horrible in texture and taste. Nothing special. Not even did the dough taste good. Made exactly as written in recipe.
  • msdelux
    1 MAR, 2015
    Made this recipe today. Used light brown sugar and only 3/4 t baking powders. Only used 1 cup of chips. Added 3/4 cup pecans and about 1/3 Cup m and ms. Also used a 2T scoop and got 32 cookies. It never said how many it made. I figure probably 24 with the 3T scoop. Very pretty cookie. They are crispy and chewy for sure. I will make them again.
    • msdelux
      1 MAR, 2015
      I now see the total cookies yield, its 20 in small print.

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