Martha Stewart Chocolate Chip Cookies Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 31, 2026

These Martha Stewart chocolate chip cookies are the kind of classic American bake I come back to all year: crisp edges, chewy centers, and pockets of melted semisweet chocolate in every bite. A hint of vanilla and a generous pinch of salt keep the sweetness in check, so they taste rich without being cloying. This version is inspired by Martha Stewart’s straightforward baking style, and it stays simple enough to mix up on a whim. The dough comes together in one bowl with a mixer and needs no chilling before it goes into the oven.

From start to finish, expect about 27 minutes: 15 minutes of prep and roughly 12 minutes in the oven. It’s an easy bake that suits a weeknight when the craving hits, a holiday cookie platter, or a potluck where you want something everyone reaches for.

Why This Martha Stewart Chocolate Chip Cookies Works

The ratios do the heavy lifting here. A full cup of softened butter against 2 1/4 cups (281g) of flour gives a dough rich enough for chewy centers, while a measured teaspoon of baking soda helps the cookies spread to crisp edges without turning flat.

Two other details matter. Creaming the butter and sugars for about 3 minutes builds air into the dough, and pulling the sheets while the centers still look soft means the cookies finish setting on the hot pan instead of drying out in the oven.

What You’ll Love About It

You get crisp rims and soft middles from one bowl of pantry staples, plenty of chocolate in every cookie, and a dough that bakes straight from the oven without chilling. It’s also a reliable batch to double when you need cookies for a crowd.

Ingredients

These are simple baking staples, so use fresh baking soda and real butter for the best flavor and spread.

• 2 1/4 cups (281g) all-purpose flour — spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup (227g) unsalted butter — softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (160g) packed light brown sugar
• 2 large eggs — room temperature
• 1 teaspoon vanilla extract
• 2 cups (340g) semisweet chocolate chips

Equipment

• Stand mixer — or a hand mixer with a large bowl
• Baking sheets — two rimmed half sheet pans
• Parchment paper — for lining the pans
• Medium bowl — for whisking the dry ingredients
• Rubber spatula — for folding in the chocolate chips
• Wire rack — for cooling the cookies

How to Make Martha Stewart Chocolate Chip Cookies

Step 1: Heat the Oven and Line the Pans

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside. Give the oven a full 15 minutes to come to temperature so the first batch bakes evenly.

Step 2: Whisk the Dry Ingredients

Whisk together 2 1/4 cups (281g) flour, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a medium bowl. Set it aside. Whisking first keeps the soda and salt from clumping in one spot of the dough.

Step 3: Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat 1 cup (227g) softened butter with 3/4 cup (150g) granulated sugar and 3/4 cup (160g) packed brown sugar on medium speed. Let it run about 3 minutes, until the mixture looks light and fluffy, scraping down the bowl as needed. Don’t rush this stage, or the cookies will bake up dense.

Step 4: Beat In the Eggs and Vanilla

Beat in 2 room-temperature eggs one at a time, mixing well after each addition. Add 1 teaspoon vanilla and beat until smooth. Room-temperature eggs blend in more easily and keep the dough from looking curdled.

Step 5: Add the Flour and Chocolate Chips

Reduce the mixer to low and gradually add the flour mixture, mixing just until combined. Stop as soon as the last streaks of flour disappear; overmixing develops gluten and can make the cookies tough. Fold in 2 cups (340g) semisweet chocolate chips with a spatula.

Step 6: Scoop the Dough

Drop rounded tablespoons of dough, about 2 tablespoons each, onto the prepared baking sheets. Space them about 2 inches apart so they have room to spread. Keep the dough balls roughly the same size so they bake at the same rate.

Step 7: Bake, Cool, and Transfer

Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until the edges are golden brown and the centers still look slightly soft. Don’t overbake them; the residual heat finishes the job. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

What to Serve With It

Set these out with cold milk or hot coffee, or tuck them into a dessert spread next to vanilla ice cream and fresh strawberries. They also hold up in a lunchbox beside an apple or a handful of grapes.

Tips for the Best Results

• Soften properly — Butter should dent easily with a fingertip, not melt.
• Fluff the flour — Stir it in the bag before spooning it into the cup.
• Rotate the pan — Turn it halfway through if your oven bakes unevenly.
• Cool the sheets — Never scoop onto a warm pan between batches.
• Press a few chips — Set extra chips on top after baking for a bakery look.
• Use a scoop — A 2-tablespoon scoop keeps every cookie the same size.

Easy Variations

Swap 1 cup (170g) of the chocolate chips for milk chocolate or chopped dark chocolate for a different flavor. Add 1/2 cup (60g) toasted chopped pecans with the chips for crunch. For a salted finish, sprinkle flaky salt over the dough balls just before baking.

Storing and Reheating

• Airtight container — Keep cookies at room temperature for up to 5 days.
• Freezer — Freeze baked cookies for up to 3 months in a sealed bag.
• Make ahead — Freeze scooped dough balls for up to 3 months, then bake from frozen at 375°F (190°C) for 12 to 14 minutes.
• Refresh — Warm baked cookies in a 300°F (150°C) oven for 5 minutes.

Nutrition (per serving)

These values are estimates per serving based on 24 cookies.

FAQs

Can I make this Martha Stewart chocolate chip cookies recipe ahead of time?

Yes. Scoop the dough onto a parchment-lined sheet, freeze until solid, then transfer the balls to a zip-top bag for up to 3 months. Bake them straight from frozen, adding 1 to 2 minutes to the bake time.

Can I swap the semisweet chocolate chips?

Absolutely. Use the same 2 cups (340g) in milk chocolate, dark chocolate, or a mix of chips and chunks. Chopped nuts or dried fruit can replace up to 1/2 cup of the chocolate.

How do I know when the cookies are done?

Look for golden brown edges and centers that still look slightly soft and underdone when you pull the pan out. They finish setting as they cool on the baking sheet for 5 minutes.

Where did chocolate chip cookies come from?

Chocolate chip cookies are an American invention from the 1930s, credited to Ruth Wakefield at the Toll House Inn in Massachusetts. The original idea of adding chopped chocolate to a butter cookie dough spread quickly and became a national favorite.

Martha Stewart-Inspired Chocolate Chip Cookies

Print Recipe

These cookies are inspired by Martha Stewart’s classic American baking style: crisp edges, chewy centers, and pools of melted semisweet chocolate in every bite. A hint of vanilla and a generous pinch of salt balance the sweetness, making them equally at home on a dessert platter or packed in a lunchbox.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 12
• Total Time: 27
• Yield: 24 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 1/4 cups (281g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup (227g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (160g) packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups (340g) semisweet chocolate chips

Instructions

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
2. Whisk together flour, baking soda, and salt in a medium bowl and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the bowl as needed.
4. Beat in eggs one at a time, mixing well after each addition, then beat in vanilla until smooth.
5. Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined; avoid overmixing, which can make the cookies tough. Fold in chocolate chips with a spatula.
6. Drop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing about 2 inches apart.
7. Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until the edges are golden brown and the centers still look slightly soft; do not overbake. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months; thaw at room temperature for 1 hour. For make-ahead convenience, scoop dough balls onto a parchment-lined sheet, freeze until solid, then transfer to a zip-top bag and freeze for up to 3 months. Bake frozen dough at 375°F (190°C) for 12 to 14 minutes, no thawing needed, adding 1 to 2 minutes if necessary. Reheat baked cookies in a 300°F (150°C) oven for 5 minutes to refresh their texture.

Nutrition

• Calories: 232
• Sugar: 19g
• Sodium: 113mg
• Saturated Fat: 8g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 36mg

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