Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Chip Cookies 3.6 (54) 1 Review 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 April 15, 2021 Print Rate It 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. Rate it Print