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Quest For The Perfect Chocolate Chip Cookie: Martha’s Stewart’s Chewy Cookies

Martha Stewart's Chewy Chocolate Chip Cookies

Martha Stewart’s Chewy Chocolate Chip Cookies

The quest continues with another Martha Stewart cookie recipe, because she is the queen of baking after all.  I thought that I would like these chewy cookies the best but I think her crispy ones are still the most addictive.  I’ll let you be the judge!

Makes about 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


  • 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.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  • 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. Store cookies in an airtight container at room temperature up to 1 week.

QUEST COOKIE RATING – 8.5 – [10 = perfect — 1 = would not make again]

“If cookies be the food of love…munch on.”
-Dame Judi Dench