Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Chip Cookies 3.6 (54) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 15, 2021 Print Share Share Tweet Pin Email Yield: 2 dozen You can substitute bittersweet chocolate for half of the semisweet chocolate chips in this classic cookie recipe. Ingredients 1 cup (2 sticks) unsalted butter, room temperature 1 ½ cups packed light-brown sugar ½ cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg, room temperature 2 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 12 ounces semisweet chocolate, coarsely chopped, or one 12-ounce bag semisweet chocolate chips Directions Heat oven to 375 degrees. Line several baking sheets with parchment paper, and set aside. Combine butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, and beat until light and fluffy. Add vanilla, and mix to combine. Add egg, and continue beating until well combined. In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter mixture. Mix on low speed until just combined. Stir in chocolate chips. Scoop out 2 tablespoons of dough, and place on a prepared baking sheet. Repeat with remaining dough, placing scoops 3 inches apart. Bake until just brown around the edges, 16 to 18 minutes, rotating the pans between the oven shelves halfway through baking. Remove from the oven, and let cool slightly before removing cookies from the baking sheets. Cook's Notes Store in an airtight container at room temperature for up to 1 week. Print