Reviews

Add Rating & Review

Back to Martha’s Chocolate Chip Cookies

All Reviews for Martha’s Chocolate Chip Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Martha’s Chocolate Chip Cookies

                              Credit: 
                              Mike Krautter

Recipe Summary

Yield: Makes 24

Ingredients

Ingredient Checklist

2 3/4 cups unbleached all-purpose flour

1 1/4 teaspoons kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

1 1/4 cups dark-brown sugar

3/4 cup granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

4 1/2 cups semisweet chocolate chips

Gallery

Martha’s Chocolate Chip Cookies

                              Credit: 
                              Mike Krautter

Recipe Summary

Yield: Makes 24

Martha’s Chocolate Chip Cookies

                              Credit: 
                              Mike Krautter

Martha’s Chocolate Chip Cookies

                              Credit: 
                              Mike Krautter

Martha’s Chocolate Chip Cookies

Recipe Summary

Yield: Makes 24

Recipe Summary

Yield: Makes 24

Yield: Makes 24

Makes 24

Ingredients

Ingredients

  • 2 3/4 cups unbleached all-purpose flour
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/4 cups dark-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 1/2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees. Whisk together flour, salt, baking powder, and baking soda; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 4 minutes. Beat in eggs, one at a time; add vanilla. Reduce speed to low. Add flour mixture and beat until just combined. Add chocolate chips and mix until evenly distributed throughout. Cookie dough can be refrigerated, covered, overnight, if desired.

Using a 2 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around the edges, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack to cool completely.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Martha’s Chocolate Chip Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Martha’s Chocolate Chip Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest