Soft & Chewy Chocolate Chip Cookies

I tend to do alot of late night baking with my boyfriend. 11pm grocery store runs because I'm out of flour is a frequent activity in our relationship. For the past few months I have been searching and trying out dozens of recipes for the "perfect" chocolate chip cookies and after a few bad batches, I think I've found it! I found this recipe on the Martha Stewart Website (HERE) - there are a tonne of variations for this classic treat, but this recipe it hands down, the best one out there.. that I could find


2 1/4 cups all-purpose flour
1/2 teaspoons baking soda
1 cup unsalted butter (room temperature)
1/2 granulated sugar
1 cup brown sugar (packed)
1 teaspoon salt
2 teaspoons vanilla extract
2 eggs (large)
2 cups semisweet and/or chocolate chips

I am a chocoholic, so I figured out a chocolately modification for the recipe that works. If your up for a delicious batch of Double Chocolate Chip Cookies add 1/4 cup of cocoa and only 2 cups of flour!

NOTE: This recipe yields about 3 dozen cookies!

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, 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 until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

  • Let me know if you try out this recipe! Enjoy!

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