Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Ultimate Chocolate Chip Cookies 3.6 (400) 43 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 17, 2023 Rate PRINT Share Prep Time: 10 mins Total Time: 1 hr 45 mins Yield: 24 What makes this our ultimate chocolate chip cookie recipe? The delicious and big cookies' crispy edges and chewy middles—it's the perfect combination. Plus, they're loaded with two kinds of chocolate, milk chocolate chips and chopped semisweet chocolate. If you want to add a little crunch, include 2 cups of chopped walnuts or pecans in the dough. Ingredients 3 ½ cups all-purpose flour (spooned and leveled) 1 ¼ teaspoons baking soda 1 ¼ teaspoons baking powder 2 teaspoons coarse salt 1 ¼ cups (2 ½ sticks) unsalted butter, room temperature 1 ½ cups packed light-brown sugar 1 cup granulated sugar 2 large eggs 1 ½ teaspoons pure vanilla extract 1 ¼ cups milk chocolate chips 8 ounces semisweet chocolate, chopped Directions In a bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks. Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment. Originally appeared: Everyday Food, October 2009 Rate It PRINT