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Soft and Chewy Chocolate Chip Cookies

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Recipe photo courtesy of Bryan Gardner

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie—which is made in the soft and chewy style—gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.     

Total Time Prep Yield

Ingredients

Directions

  1. Watch: How to Measure Flour

Cook's Notes

If desired, use a small ice-cream scoop for uniform-size cookies.

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Reviews

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How would you rate this recipe?
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  • melissapjosep
    10 OCT, 2018
    Followed exactly and the cookies are amazing! I have tried other recipes but this one is the best.
    Reply
    • aarthypushpara
      21 OCT, 2019
      You've certainly tried bad recipes before!
    • pamelamaguiresm
      9 NOV, 2018
      Can I substitute Maple syrup for the white sugar
  • EndlessRevision
    9 SEP, 2018
    This recipe turned out exactly how I hoped. The outside was a little crispy and the inside was soft and chewy! My butter was a little too soft, so I put the dough into the fridge for about 30 minutes before adding the chocolate chips. Other than that, I followed the recipe exactly. They don't spread out too much on the pan, so you can actually put them a little closer together than regular cookies. They taste great too!
    Reply
    • aarthypushpara
      21 OCT, 2019
      You hoped it would fail?
  • aarthypushpara
    21 OCT, 2019
    Cookies turned out to be a big blob of liquid oil, didn't cook until the 40-minute mark. WAY too much choco chips, 1 cup would have been enough, that's a lot coming from me. Trying again in a thicker pan, working better so far.
    Reply
    • aarthypushpara
      21 OCT, 2019
      Should've seen all the bad reviews first...
  • alyonakuzinskay
    22 SEP, 2019
    It needs a cup of nuts or extra 1/2 of flour. If you simply follow this recipe as is you'll end up with a flat oily mess.
    Reply
  • kmbannar
    31 MAR, 2019
    I followed the recipe exactly. The cookies spread too much and were flat. I would suggest one or all of the following: Chill the dough, change the oven temp to 325, and let the cookies cool on baking sheet 4 minutes. I will not make this recipe again. I usually read the reviews before I try a new recipe. Shame on me for not doing that this time!
    Reply
    • kimberleya718
      27 AUG, 2019
      Yeh it’s possible your btr was too soft when I make coffee cake and the butter was sitting too long, the crumb filling ends up literally in the center of the cake
  • morghann@gmx.com
    17 APR, 2019
    Amazing cookies. Make them all the time. I use light brown sugar and bacel margarine squares (instead of butter) and they turn out soft and chewy every time.
    Reply
    • kimberleya718
      27 AUG, 2019
      I concur. Margarine is gross
    • suzannji2@aol.com
      10 JUL, 2019
      I'm sure your cookies are really great! However, I would stick with Martha's recipe and use butter instead. Margarine is made with hydrogenated oil, which is a less healthful option than good ol' butter.
  • darleneglover
    7 APR, 2019
    Great recipe! Cookies were perfect and everyone at the party raved about them. Definitely will make these again. Yummy!
    Reply
  • iscrewedurmom
    28 MAR, 2019
    perfect :)
    Reply
  • connievanmatre
    9 MAR, 2019
    I watched the video, did everything just as described, I always weight my ingredients. In other words, I am a very good baker, lots of experience, "seasoned". The cookies were soft and chewy yes, but they were THIN, what a bummer. I would suggest another 1/4 cup of flour (1.6 oz.)
    Reply
  • jvargas272014
    19 FEB, 2019
    fiance loves these cookies!! soft and chewy even good the next few days after
    Reply

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