In the last year or so, I've tested 13 chocolate chip cookie recipes, but my favourite recipe by far is this one by Martha Stewart (seriously, she's a genius). Crisp on the outside and chewy on the inside, these cookies have (IMO) a perfectly balanced texture.
I found the original recipe waaaaaaay too sweet, so I played around with the amount of sugar used. Below is the recipe with my notes. Also, I find this recipe actually yields about 26 or so cookies instead of the 20 or so listed.
Another idea: substitute 1/2 the chocolate chips for semi-sweet chocolate chunks.
Happy baking!
(Reminder: make sure your eggs and butter are room temperature)
Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 sticks unsalted butter, softened
- 1 1/4 cups packed dark-brown sugar (reduced to 0.75 cups)
- 3/4 cup granulated sugar (reduced to 1/3 cup)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
Directions
- Sift together flour, salt, baking powder, and baking soda.
- Preheat oven to 350 degrees.
- Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes.
- Beat in eggs 1 at a time.
- Add vanilla.
- Reduce speed to low.
- Add flour mixture; beat until combined.
- Mix in chocolate chips.
- Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart.
- Bake until golden around edges but soft in the middle, about 15 minutes.
- Let cool for 5 minutes.
- Transfer cookies to a wire rack, and let cool completely.
