Looking for an amazing chocolate chip cookie recipe? Here’s my favorite one!
Soft and Chewy Chocolate Chip Cookies
(View the original recipe by Martha Stewart)
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs (I make them room temperature)
2 cups (about 12 ounces) semisweet and/or milk chocolate chips (I use mini semisweet chocolate chips)
Cookie Baking Directions:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a small bowl, mix flour and baking soda; set aside.
3. With a mixer (I use my Kitchen Aid), combine the butter with both sugars. (I beat for awhile until it’s fluffy – around 3-5 minutes.)
4. Stop the mixer & scrape down the sides. Then, turn it on “stir” and add the salt, vanilla and eggs. (Beat for a good minute or two.)
5. Add in the flour mixture bit by bit and stop the mixer just when all the flour is mixed in.
6. Pour in the bag of chocolate chips (A lot of recipes tell you to stir them in, but I use the minis and have the mixer take a few more turns to get them mixed in well.)
7. You can chill the dough if you want, and I’ve also scooped it into little balls and frozen it – but you don’t have to. I use a cookie scoop and fit 12 cookies per parchment-lined baking sheet. Put in the oven for 11-13 minutes. If you bake them all you’ll have around 3-3 1/2 dozen.
8. When the edges of the cookies start to turn light brown but the middle looks set (it’s OK if it’s a tad bit gooey in the middle), take them out of the oven and let them rest on the pan for 5-10 minutes.
9. If you don’t devour them all directly from the pan, let them cool on a wire rack for a few more minutes.
10. If you still haven’t eaten them all and need to store them, use an air-tight container.
Chocolate chip cookie recipe tips
If you’re going to bake this recipe, here’s a few of my tips and tricks:
- Make sure you’re using unsalted butter.
- Ideally, set your butter out several hours ahead of time so it’s room temperature. While you’re at it, set the eggs out too.
- Mix the ingredients really well, this isn’t a delicate cake or muffins, so the more mixing the better.
- Use parchment paper to line your cookie sheet.
- I like to use a cookie scoop so all of the cookies are the same size and the dough comes out nicely onto the cookie sheet.
- I use standard light-gray (not dark) cookie sheets (that are NOT air bake).
- Don’t over-bake. To find the time that’s right for your oven, stand nearby
Why is this my favorite chocolate chip cookie recipe?
I’ve tried a lot of chocolate chip cookie recipes.
Some of them use all butter (like this one), others use shortening, or a half butter-half shortening mix. I personally like them all, but the flavor of this all-butter cookie makes it special.
But I also love that this chocolate chip cookie recipe is chewy.
I think the chewiness comes from the sugar ratios. This has more brown sugar than white sugar (many recipes will use equal amounts), and the brown sugar gives it a little deeper flavor.
The mini chocolate chips, usually semisweet, are my special touch. These mini chips get more chocolate bits sprinkled throughout the cookie. Personally, I love them.
How did I arrive and land on this recipe?
There it was, sitting in the corner creaming butter and sugars together. A quiet hum from its motor filled my kitchen as the white paddle went round and round the metal bowl.
As I stared at the red Kitchen Aid mixer, my stress level dropped. In that moment, I took a much-needed exhale.
Hope filled my heart because I was embarking on a new chocolate chip cookie recipe. “Maybe this will be THE ONE,” I silently hoped.
My friend had posted it online, deeming it “the best chocolate chip cookie recipe” she had EVER MADE.
I was counting on her post to not let me down.
Step by step, I followed the recipe exactly. I even leveled the flour before pouring it in, and I broke the eggs in a separate container (not over the bowl).
Baking is good for rule-following girls like me who’s hearts can’t help but want to follow directions.
I mixed the dough and then carefully scooped dough balls onto a lined cookie sheet and slid it into the oven.
I stood nearby, not wanting them to burn. With my nose pressed against the little window to see what the yellow oven illuminated, I watched and waited.
Once the cookie edges looked lightly browned, I pulled the sheet out of the oven and let the gooey insides harden as the sheet cooled for just a little longer.
Still warm, yet not too gooey, I took a bite into the promised “amazing chocolate chip cookie.” To my delight, it was so yummy. I had to eat another.
I’d just followed one of the best chocolate chip cookies recipes I’d ever tried. My friend was right.
The cookies were really, really good.
National Cookie Day
Since that day, I’ve baked thousands of chocolate chip cookies following this recipe.
They cheer me up when I feel down. They’re an easy way to let someone feel welcomed into my home.
I even wrote about these cookies in my bio when I released my first book, Unexpected: 25 Daily Advent Devotionals.
A bake sale full of only these cookies helped send my friend to Nicaragua for medical missions.
They’ve helped me meet neighbors, welcome new seasons and turn a sad day into a happy one.
Although not every day can be national cookie day, they pretty much make every day “cookie day” for me.
If you choose to bake them too – enjoy!
Have another chocolate chip cookie recipe you think rivals this one? Comment below with a link and I’ll give it a try!