Chewy Chocolate Chip Cookies

Every one loves chocolate chip cookies. It’s a fact.

For many years I was like the majority of the world and only knew chocolate chip cookies according to Nestle Tollhouse’s recipe. Don’t get me wrong, sometimes I crave that flash back to my childhood, but they’re really just not the best cookie out there.

When you turn to the internet, or if you’re cool to your cookbooks, you’ll find a thousand different variations on the same cookie. Honestly, it’s a little overwhelming.

Last year I found my favorite chocolate chip cookies which is different from that classic childhood cookie. These are rich with flavor, melty chocolate chunks inside, and fleur de sel on top. The luxury chocolate chip cookie. But these guys take some time to make, and sometimes you just need cookies – now.

So I tested out a soft and chewy classic chocolate chip recipe brought to you by none other than Martha herself. These cookies took 15 minutes, at the most, to whip together, and then another 9 in the oven.

Twenty-four minutes to homemade chocolate chip cookies. Why would you ever by the store bought stuff?

I know it’s crazy, but I got this awesome paddle attachment at Christmas from the man but I this is the first time using it. It’s fantastic! No more scrapping down the sides of the bowl every 30 seconds. What a nice little perk.


Fresh out of the oven…

It’s good to be back in the baking game.

Chewy Chocolate Chip Cookies

15 minutes

Cook Time: 9 minutes

24 minutes

Yield: 3 dozen


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


  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper or silpat.
  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.


From Martha Stewart

Follow by Email

1 Comment

  1. I’m really craving chocolate chip cookies now! Yours look delicious 🙂

Leave a Reply