Martha Stewart’s Soft and Chewy Chocolate Chip Cookies

Makes 3 Dozen
Everyone loves a delicious chocolate chip cookie. This is one of Martha’s most googled recipes. Very reminiscent of our favorite childhood chocolate chip cookies that grandma baked. So soft and chewy!
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  • 2¼ cups (270g) all purpose flour
  • ½ teaspoon (2.5ml) baking soda
  • 1 cup (227g) unsalted butter, room temperature
  • ½ cup (100g) white sugar
  • 1 cup (85g) packed light brown sugar
  • 1 teaspoon (5ml) kosher salt
  • 2 large eggs
  • 2 cups semisweet chocolate chips


Preheat the oven to 350°F/176°C.

In a small mixing bowl, whisk together the flour and baking soda.  Set aside.  Using a stand mixer fitted with a paddle, beat the butter and the sugars together on medium speed until light and fluffy.  Mix in the salt, vanilla, and eggs.   Reduce the speed to low and gradually add in the flour mixture. When fully combined, fold in the chocolate chips.

Line a baking sheet with parchment paper or a Silpat.  Using a tablespoon (15ml) spoon or cookie scoop to measure, drop dough onto the baking sheet about 2 inches (5cm) apart.

Bake for 8 to 10 minutes until the edges are golden but the cookie is still soft in center making it chewy!  

Transfer to a cooling rack.  

Cookies can be stored in an airtight container for up to 1 week at room temperature.

Martha’s Baking Tip:  for uniform cookies, use a cookie scoop.


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