Crisp and Chewy Chocolate Chip Cookies

684 Ratings
  • 5 163
  • 4 245
  • 3 175
  • 2 78
  • 1 23

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.

Martha Stewart Living, April 2010

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
1 hr 20 mins
Yield:
Makes 2 dozen
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Ingredients

Directions

  • Preheat oven to 350°F. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, 2 to 3 minutes. Beat in vanilla.

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  • Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Stop beating and add flour, then beat on low to combine. Add both chocolates and beat to combine. (If you are working in a warm room and/or dough feels sticky or soft, refrigerate about 15 minutes before scooping and baking.) 

  • Using a 2-ounce (1/4-cup) scoop, drop dough onto parchment-lined baking sheets, 2 inches apart (6 cookies per sheet); press each down to flatten slightly. 

  • Top each cookie with a few large, flat pieces of chopped chocolate or whole féves (if desired). Bake one sheet of cookies 9 minutes; remove from oven and bang sheet on stove top or counter to deflate. Return to oven and bake 3 minutes; remove and bang again, then return to oven and bake until golden around edges and just barely set in centers, about 3 minutes more.  

  • Transfer sheet to a wire rack and let cool 5 minutes, then transfer cookies to a rack with a spatula; let cool completely. Repeat with remaining sheets, one at a time. Cookies can be stored in an airtight container at room temperature up to 3 days, or frozen up to 2 months. 

Cook's Notes

You'll often see instructions to "age" cookie dough in the refrigerator before baking (for an hour, or overnight). The main advantage is a more uniform golden color and a slightly more gooey texture. But this is not necessary—for more instant gratification, go ahead and bake right away! 

To enjoy a warm, fresh cookie any night of the week, get the balls rolling in advance. Place them on a cookie sheet, freeze them on the pan, and transfer to a resealable plastic bag. Bake directly from frozen, adding 3 to 5 minutes to the usual time.

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Reviews (28)

684 Ratings
  • 5 163
  • 4 245
  • 3 175
  • 2 78
  • 1 23
Martha Stewart Member
03/26/2020
this recipe kind of sucks. wayyy too much butter is in them and they spread way too far. they taste good tho.
Martha Stewart Member
01/27/2019
These are simply rich in every way possible. Perfectly baked they are the right amount of chewy, soft and just the right amount of chocolatelyness. Everyone who has tasted my Martha Chocolate Chip Cookie wants MORE. That's a good indication of a good recipe. Thank you Martha.
Martha Stewart Member
09/30/2018
MARTHA! Oh my goodness. I will use this recipe for the rest of my life. This is an absolute crowd pleaser. When asked I always let people know I for this recipe from you. It is absolutely perfect! Easy to make and loved by all! Thank you!!
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Martha Stewart Member
02/12/2018
Easy recipe made more than 20 cookies
Martha Stewart Member
01/11/2018
My whole family loved these cookies. Defenitely a keeper!!!
Martha Stewart Member
12/22/2017
I followed this recipe to a "T"....Came out perfect! I was quite impressed. Will be making this a top 10 favorite for sure!!
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Martha Stewart Member
06/28/2017
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.
Martha Stewart Member
09/24/2016
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.
Martha Stewart Member
05/17/2016
these cookies are amazing and so easy and quick to make! Comes out exactly as it says, will definetly make these again!!
Martha Stewart Member
01/31/2016
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.
Martha Stewart Member
03/15/2015
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.
Martha Stewart Member
03/01/2015
These cookies were a waste of materials! they were cakey and not chewy in center at all and had the consistency of a floury item...in other words they were horrible in texture and taste. Nothing special. Not even did the dough taste good. Made exactly as written in recipe.
Martha Stewart Member
03/01/2015
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.
Martha Stewart Member
01/20/2015
I tried this recipe...but I changed the granulated sugar into Moscavado Sugar (not too sweet)...also just 2 sticks of butter...same result and still delicious. :)
Martha Stewart Member
12/30/2014
I had been looking for a recipe like this for a while!!! I loved these cookies! The only thing I would change is just letting the dough sit in the fridge for 30 minutes or so... just so they don't come out so thin.
Martha Stewart Member
08/13/2014
Well I kind of made this recipe. Because of my allergies I can not eat them made the same way. I took the measurements and used my gluten free flour mix and xanthum gum, I also made them dairy free. I left out the salt because the vegan butter I use is salted. I cut down on the sugar because of the type of flours that I used and I used mini chips and walnuts. I also used a cookie scooper and cut down on the cooking time. I know that changes things quit a bit but they did turn out really tasty:-)
Martha Stewart Member
06/15/2014
I could not find brown sugar, so I added some honey, instead. Also added orange zest. Cookies came out just perfect!!!
Martha Stewart Member
05/21/2014
I made this recipe this evening and the cookies came out very good. I made some changes to the recipe as I like to experiment a bit.. I halved the recipe except for the chocolate chips. I doubled it to 2 cups. I also added a cup of pecans. :) Thanks!
Martha Stewart Member
02/02/2014
I was not impressed. I have a great c/chip cookie recipe that I like, but thought I would give this a go. It said in the recipe 3tbls of the dough. I tried that and the cookies were big, compared to your picture. So, I just used my ice-cream scoop, and halfed it. My cookies were still big. I am not sure this was the best cookie. They were soft in the middle, and chewy. I don't think I will make them again. Not that hot of a recipe-sorry! Someone mentioned it they were sweet, I found that too.
Martha Stewart Member
01/31/2014
Way too sweet. Definitely use half the sugar suggested. Otherwise, why add the chocolate chips? These are CHOCOLATE chip cookies and that's what you want to taste not sweet,sweet, sweet with no real flavour. And 2 sticks of butter is more than enough. Who checks these recipes I wonder.
Martha Stewart Member
01/23/2013
has anyone tried refrigerating the dough for at least 24 hrs?? does it make a noticeable difference?
Martha Stewart Member
06/02/2012
This is my go to chocolate chip cookie recipe. They are excellent. I get many requests for them.
Martha Stewart Member
01/18/2012
I've been baking cookies for many years and these were some of the best choc chips cookies I've made. Since I used salted butter, I cut the added salt to 3/4 teaspoon. I also used bread flour like someone's previous post, and I added about 1/4 cup of toffee bits, and 1/2 cup chopped walnuts. I used mini choc chips too. Baked for 12 minutes & they were perfect, lightly crisp outside, chewy and delish inside. I'll be making them again. I froze 3 each in baggies for hubby's lunches. YUMMY!
Martha Stewart Member
08/15/2011
Delicious cookies! The only change I made was using bread flour. Crisp edges and chewy centers - perfection!
Martha Stewart Member
01/15/2011
These turned out great. Crispy on the edges and soft in the middle. I used a tablespoon sized scoop for each cookie and essentially doubled the recipe with cookies that are plenty big enough. I added some heath toffee bits too which added some extra crunch.
Martha Stewart Member
09/26/2010
i agree about them being the best ever! whenever i make them i feel like phoebe from friends when she makes her grandma's oatmeal cookies!
Martha Stewart Member
09/17/2010
Tasted good but didn't get the "soft and chewy inside" that was mentioned.
Martha Stewart Member
08/11/2010
These are crispy and crunchy on the edges and soft and fluffy inside! They aren't too dark and molassesy, and just the right amount of salt! I made smaller tablespoon sized cookies and am getting closer to twice what this recipe says, so keep that in mind if you don't want mondo cookies!
Martha Stewart Member
07/16/2010
These are the best chocolate chip cookies I have ever had!
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