Name: Martha Stewart's Chocolate Chip Cookie Recipe
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 3
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1 cup (2 sticks) 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; 2 cups semi-sweet chocolate chips

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I love trying new chocolate chip cookie recipes, and of course– trying Martha Stewart’s Chocolate Chip Cookie Recipe was at the top of my list! It’s a great, solid starter recipe for beginners.

Related Recipes

Martha Stewart's Chocolate Chip Cookie Recipe

Ingredients

all-purpose flour
baking soda
butter, room temperature
granulated sugar
packed light-brown sugar
salt
pure vanilla extract
large eggs
semi-sweet chocolate chips

The Chocolate Chip Cookie Experiment: Martha Stewart’s Recipe

FAQs: Chocolate Chip Cookies

What makes cookies hard or soft?

The fat to flour ratio has everything to do with the texture of a cookie. The butter and sugar work together to create chewy centers and crispy edges (made when cookies spread). The flour creates density and holds everything together. If you have too much (or too little) of one or the other, the entire balance of the cookie is thrown off.

To be on the safe side, always follow a cookie recipe exactly as it’s written!

How should I measure flour for cookies?

The correct way to measure flour is to spoon it into the measuring cup and level it off with a knife.

My way of measuring flour is not that. And here’s why.

The more I’ve experimented with cookie recipes, the more I’ve come to believe that measuring flour the “correct” way brings about really inconsistent results. I believe that flour should either be weighed by volume or loosely packed into a measuring cup to get the most consistent results.

What does “loosely” packed mean? It’s what most non-professional, at-home bakers do when they measure out flour– you stick the measuring cup into the flour and level it out by scraping it up the side of the bag/container.

Can I use margarine instead of butter in my cookies?

99.9% of the time, you should absolutely and under no circumstances use margarine in place of butter in a cookie recipe. It messes up the flavor and the texture, causes cookies to overspread, and IMHO is the leading cause of home bakers thinking they aren’t capable of making good cookies!

However… I remember being newly married and completely broke. And for several years, buying real butter was a luxury we couldn’t afford. So we used margarine instead. It took a lot of trial and error, but I finally found a recipe for chocolate chip cookies that turned out really well when I used margarine instead of butter.

This KAF Chocolate Chip Cookie recipe will totally hold up if you use margarine in place of the butter. It also calls for shortening, which helps prevent spreading. Don’t replace the shortening with margarine! It needs to be there.

SIZE: ★★★☆☆
CHIPS: ★★★☆☆
TEXTURE: ★★☆☆☆
TASTE: ★★★☆☆

For me, this cookie was a solid average. I deducted a star from its average ranking for the texture, because it’s a tiny bit more cake-y than I like for my chocolate chip cookies to be.
But overall, I think it’s a great cookie recipe for a novice baker. It’s pretty solid, and it’s hard to mess up. There’s just no WOW factor for me.

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Martha Stewart's Chocolate Chip Cookie Recipe

Yield: 3 dozen

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes

I love trying new chocolate chip cookie recipes, and of course-- Martha Stewart's Chocolate Chip Cookie Recipe was at the top of my list! It's a great, solid recipe for beginners.

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) 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
2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350ºF.
In a small bowl, whisk together the flour and baking soda; set aside.
Use an electric mixer to combine the butter with both sugars; beat on medium speed until light and fluffy.
Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
Add flour mixture; mix just until the dough forms. Stir in the chocolate chips.
Drop by rounded tablespoons on the prepared baking sheet
Bake for 9 minutes, until edges are golden brown but the tops still look slightly underdone.
Remove and let cool on baking sheet for a few minutes before removing to a wire rack to cool completely.

Notes

Recipe source: Martha Stewart

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 83mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 2g

14 thoughts on “Martha Stewart’s Chocolate Chip Cookie Recipe”

Sophie Harding

October 16, 2014 at 5:27 am

Hi! These cookies look amazing and I can’t wait to try them! Just a quick question about the giveaway – is it open internationally?
- Ashton
  
  November 4, 2014 at 3:33 pm
  
  You know what, I’m not positive. Julianne never specified. But I know a lot of bloggers do a paypal cash out option for international winners…
Averie @ Averie Cooks

October 16, 2014 at 6:32 am

I’ve never even really had Martha’s recipe on my radar screen but now, I do! Wow, they look perfect! Just visually, I can see they have all those characteristics you mentioned that a good CCC should have! Wow, I want one! Pinned 🙂
Tina Muir

October 16, 2014 at 6:53 am

Oooooh now I have found you, I will be excited to find out the ultimate winner. No treat is better that a perfectly cooked chocolate chip cookie. Not surprised martha stewarts is good! I will be pinning this for sure. My fiancé loves chic chip cookies, and I am on my off time from running so now is the perfect time to enjoy them!
Shabina

October 16, 2014 at 9:44 am

Hi, these look amazing and I would love to try em but it’s really annoying converting the measurements into grams as that’s what we use here in the uk… Especially when there are so many variations in the conversion tables! Would it be possible for you to put both measurements up? Thanks!
Amanda

October 16, 2014 at 4:03 pm

These look delicious!
Dorothy @ Crazy for Crust

October 16, 2014 at 4:16 pm

Oh my goodness those look good. And I never knew this before but that recipe is eerily like my recipe! Haha.
Ashley | The Recipe Rebel

October 16, 2014 at 8:36 pm

I LOVE this crazy awesome cookie experiment! I feel like I would just fall in love with all of them! I’m sure you have some very happy taste testers 🙂
Aimee @ ShugarySweets

October 20, 2014 at 12:49 pm

I don’t usually have luck with MS recipes…however this cookie looks delicious!!!! Love this series 🙂
Jaren (Diary of a Recipe Collector)

October 20, 2014 at 10:50 pm

I’m such a chocolate chip cookie lover, so this little experiment you’ve got going is really up my alley! These look great!
Morgan

October 26, 2014 at 4:45 pm

Oh yum – this recipe looks marvelous!! I’ve done a little cookie comparing and have come up with this recipe (plus a few tips like creaming by hand, freezing dough) and might be a fun one to try out! http://www.pepperdesignblog.com/2014/08/26/3-tips-perfect-chocolate-chip-cookie/
Michele

November 2, 2014 at 2:18 pm

This recipe is basically the same one that comes on the Hersey’s Chocolate Chips bag.
- Ashton
  
  November 4, 2014 at 3:09 pm
  
  Really? That’s so funny!! Hmmm, guess Martha isn’t as original as she claims!! Or maybe it’s the other way around…….!
Amy @ Chew Out Loud

November 14, 2014 at 2:25 pm

There’s always room for trying out new ccc recipes… I’m forever looking for new ones, probably as an excuse to keep taste-testing (scarfing) them! YUMMERS! 🙂

Comments are closed.