Chocolate Chip Cookies That Are Sure to Be a Hit— Famous Recipe of Martha Stewart

The search for the ideal chocolate chip cookie appears never-ending. Tastes, of course, vary greatly. The debate over thin, thick, chewy, or crispy cookies dominates the comments sections of recipes, social media, and Reddit. It’s difficult to find a cookie that appeals to everyone’s tastes, but Martha Stewart tries with her Soft and Chewy Chocolate Chip Cookies, which have a 3.8-star rating and 350 reviews, the majority of which rave about how delicious these sweets are.

With so that goodwill, we decided we had to test the recipe. This is what occurred when we cooked a batch.

This recipe calls for butter, granulated sugar, brown sugar, kosher salt, vanilla, baking soda, flour, eggs, and, of course, chocolate chips. Also, grab a baking sheet coated with parchment paper or a Silpat, as well as a stand (or hand) mixer.

Preheat the oven to 350°. Martha recommends whisking the salt and flour in a separate bowl before creaming the sugars and butter with the KitchenAid’s paddle attachment. Mix in the eggs, vanilla, and salt until well combined, then add the dry ingredients before the chocolate chips.

These cookies differ somewhat from Martha’s other chocolate chip cookie recipes, which include Thin and Crisp Chocolate Chip Cookies and Cakey Chocolate Chip Cookies. The main variation between the recipes is the amount of butter and sugar used. The more brown sugar in the cookie, the chewier it will be; the more granulated sugar and butter, the crispier it will be.

The only thing that could have improved these cookies was the inclusion of high-quality chocolate, such as Valrhona in the form of fèves, or discs. I didn’t have any on hand, but semi-sweet chips worked just well. To attempt a variety of textures, I underbaked one batch and overbaked another. Both batches were buttery, chocolaty, and the perfect accompaniment to an afternoon cup of coffee on a cold winter day.