Martha Stewart's Favorite Chocolate Chip Cookie Recipe - Martha Stewart

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Cream together 1 pound of butter, 3 cups of light brown sugar, and 1 cup of regular sugar.

Add 4 large eggs one at a time into the creamed butter and sugar, ensuring they are fully incorporated.

Mix in 2 teaspoons of vanilla extract.

Sift together 3 1/2 cups of all-purpose flour, 1 1/2 teaspoons of salt, and 2 teaspoons of baking soda.

With the mixer on low speed, gradually add the sifted dry ingredients to the wet mixture.

Once combined, fold in 2 cups of chocolate chips.

Preheat the oven to 375°F.

Using a 2 oz ice cream scoop, portion out the cookie dough onto a baking sheet, placing three cookies per sheet.

Bake in the preheated oven for about 11 minutes, rotating the cookie sheet halfway through if baking multiple sheets.

Remove cookies from the oven and let cool.

Cooking Techniques

Equipment Needed

Allergens