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Martha Stewart-Inspired Chocolate Chip Cookies

Close-up of Martha Stewart-Inspired Chocolate Chip Cookies showing its texture
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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.

Ingredients

Scale
  • 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

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Find it online: https://marthadishes.com/martha-stewart-chocolate-chip-cookies-recipe/