Soft and Chewy Chocolate Chip Cookies

Baked treats like these soft and chewy chocolate chip cookies bring a bit of homespun magic to any occasion.

  • Yield: Makes about 4 dozen

Source: Martha Stewart Weddings, Summer 2006


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups semisweet or milk chocolate chips (about 12 ounces)


  1. Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda in a medium bowl, and set aside.

  2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add eggs and vanilla. Mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.

  3. Using a 1 1/2-inch ice cream scoop (2 tablespoons), drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until edges turn golden but centers are still soft, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.


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