Reviews (1)
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54 Ratings
5 star values:
15
4 star values:
15
3 star values:
12
2 star values:
9
1 star values:
3
Martha Stewart Member
Rating: 3 stars
10/27/2018
Great flavour — the cookies were very crispy. If you prefer softer cookies, this might not be the recipe for you.
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Chocolate Chip Cookies
Recipe Summary
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg, room temperature
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 ounces semisweet chocolate, coarsely chopped, or one 12-ounce bag semisweet chocolate chips
Cook's Notes
Store in an airtight container at room temperature for up to 1 week.
Gallery
Chocolate Chip Cookies
Recipe Summary
Yield: Makes 2 dozen
Gallery
Chocolate Chip Cookies
Chocolate Chip Cookies
Chocolate Chip Cookies
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 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.
Cook’s Notes
Store in an airtight container at room temperature for up to 1 week.
Reviews (1)
Add Rating & Review
54 Ratings
5 star values:
15
4 star values:
15
3 star values:
12
2 star values:
9
1 star values:
3
Martha Stewart Member
Rating: 3 stars
10/27/2018
Great flavour — the cookies were very crispy. If you prefer softer cookies, this might not be the recipe for you.
Reviews (1)
Add Rating & Review
54 Ratings
5 star values:
15
4 star values:
15
3 star values:
12
2 star values:
9
1 star values:
3
Add Rating & Review
54 Ratings
5 star values:
15
4 star values:
15
3 star values:
12
2 star values:
9
1 star values:
3
54 Ratings
5 star values:
15
4 star values:
15
3 star values:
12
2 star values:
9
1 star values:
3
54 Ratings
5 star values:
15
4 star values:
15
3 star values:
12
2 star values:
9
1 star values:
3
- 5 star values:
- 15
- 4 star values:
- 15
- 3 star values:
- 12
- 2 star values:
- 9
- 1 star values:
- 3
Martha Stewart Member
Rating: 3 stars
10/27/2018
Great flavour — the cookies were very crispy. If you prefer softer cookies, this might not be the recipe for you.
Martha Stewart Member
Rating: 3 stars
10/27/2018
Great flavour — the cookies were very crispy. If you prefer softer cookies, this might not be the recipe for you.
Rating: 3 stars
All Reviews for Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
