These are a complete classic. I’ve been using this recipe for years, but I do make one change that may be considered taboo to chocolate lovers… I half the amount of chocolate chips.

Recipe:

Makes: 3 dozen cookies

Cooking time: 8-10 minutes

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 tsp salt
  • 2 tsps vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips

Preparation:

  • Preheat the oven to 350 degrees fahrenheit and line cookie sheets with parchment paper.
  • In a small bowl, combine the flour and baking powder, set aside to use later.
  • In the bowl of a stand-mixer, beat the butter and both sugars on medium speed until light and fluffy, around 3 minutes.
  • Add the salt, vanilla, and eggs, mix until combined and reduce the speed to low.
  • Gradually add the flour mixture until just combined.
  • Fold in the chocolate chips.
  • Drop heaping portions of cookie dough onto the cookie sheet and bake until golden around the edges, around 8-10 minutes.
  • Allow to cool for 1-2 minutes before transferring to a wire rack to completely cool.

Tips and Tricks:

  • Like I mentioned, I only put around 3/4 of a cup in the cookies as I prefer more cookie than chocolate chip.
  • The cookie dough can sometimes be sticky, to help with this, you can run water over your hands to prevent this.
  • The recipe says that the cookies should take 8-10 minutes, in my experience, that is not correct and they actually take longer. I would suggest setting a timer for the recommended time and checking them once it goes off. If they aren’t cooked, leave them in and check frequently until golden around the edges.

Martha Stewart Chocolate Chip Cookies (With Video)