Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Chip Cookies 3.1 (38) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 13, 2012 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen Unlike in recipes for chewy cookies, we used more butter and less brown sugar to produce the ideal thin and crisp cookie. Ingredients 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 1 cup granulated sugar ½ cup packed dark-brown sugar 2 teaspoons pure vanilla extract 1 large whole egg, plus 1 large egg white 12 ounces semisweet chocolate chips (about 2 cups) Directions Preheat oven to 375 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add vanilla, whole egg, and egg white. Beat on low speed until well combined, scraping down sides of the bowl as needed, about 1 minute. Add flour mixture in two batches; mix until just combined. Mix in chocolate chips. Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes. Transfer parchment and cookies to a wire rack to cool completely. not applicable Cook's Notes Cookies can be kept in an airtight container at room temperature for up to 4 days. Rate it Print