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Martha Stewart’s Chocolate Chip Cookies

The ideal chocolate chip cookie — crisp around the edges, ooey-gooey in the middle, and packed with chocolate.

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No Chocolate Chip Cookie can be perfect but they can come pretty close and if anyone is the one to do it, it’s Martha Stewart. Her Chocolate Chip Cookies are exactly what you want a Chocolate Chip Cookie to be — crinkly, with bites both crisp and ooey-gooey, and enough melty chocolate flavor to crush any craving. They’re a truly great cookie. Easy to make, and everything I want in a cookie, they just might be my new go-to.

We made these cookies as a part of our Celebrity Chocolate Chip Cookie Showdown. It’s a fun thing where we take four celebrity recipes — some celebrity chefs, some not so much — cook them, and then taste and compare them to see how they stack up. This match-up included Ina Garten, Martha Stewart, Joanna Gaines, and Ree Drummond. It gave us four chocolate chip cookies that were all very different from each other but all pretty tasty in their own right! (And it was just a really, really fun day of work.) If you can believe it, Martha Stewart’s came out right on top.

There’s nothing really out of the ordinary about Martha’s cookie. It’s made from classic ingredients — butter, flour, brown and white sugar, chocolate chips — and mixed together with a classic creaming method. The differences are in the ratios of those ingredients. She uses a lot of butter (two and a half sticks), much more brown sugar than white, and more chocolate chips than I’ve ever seen in a cookie at a whopping four and a half cups. (That’s about two bags!)

While she says you can chill the dough, you don’t have to, so while an overnight stay in the fridge might deepen flavor a bit, these are perfectly fine to just scoop and bake.

She calls for a 2 1/4 inch scoop, so these make big cookies, and they bake for at least fifteen minutes until they’re beautifully golden. This gives them a crisp edge and deepens their flavor.

And the verdict?

They’re an amazing cookie. About as classic as a Chocolate Chip Cookie gets, they have all my ideal cookie qualities: they’re crisp around the edges with an ooey-gooey middle, and a lovely butter and caramelized brown sugar flavor. And those 4 1/2 cups of chocolate chips? Well those sure paid off. These are VERY chocolatey. Even so, the cookie doesn’t get lost. These are a home run!

See our Celebrity Chocolate Chip Cookie Showdown to see how the others matched up.

Yield(s): Yields 24 cookies

15m prep time

17m cook time

Allergens: Milk, Gluten, Eggs

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  • 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 (2 1/2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups dark brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 4 1/2 cups semisweet chocolate chips
  1. Preheat oven to 350°F.
  2. In a mixing bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
  3. In a mixing bowl or the bowl of a stand mixer, cream together the butter and sugars with an electric mixer until pale and fluffy, about 4 minutes.
  4. Beat in eggs, one at a time, then add vanilla.
  5. Reduce speed to low, then add flour mixture and beat until just combined.
  6. Add chocolate chips and mix until evenly distributed. If desired, dough can be refrigerated overnight, covered.
  7. Using a 2 1/4 inch ice cream scoop, drop dough onto parchment lined baking sheets, spacing dough about 2 inches apart.
  8. Bake until golden around the edges 15-17 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Recipe from Martha Stewart.