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Blue Ribbon Chocolate Chip Cookies

From Martha Stewart
Makes 3 dozen 4-inch cookies, or 8 dozen 1-inch cookies
(Note: If I'm making smaller cookies, I usually halve the recipe. Go for the full if you're making big ones.)

1 pound (4 sticks) unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light brown sugar
4 large eggs
3 cups plus 2 tablespoons cake flour
3 cups bread flour
1 tablespoon salt*
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds chopped chocolate (I used 3 kinds of chocolate chips: chunks, regular chips, and mini chips)

*I personally think this is too much salt. You can taste the salt in the dough and the finished cookie, so I made it with 2 teaspoons instead, and it came out fine.

1. Preheat oven to 350F. Line baking sheets with parchment paper or nonstick baking mats; set aside. In a large bowl, sift together flours, baking powder, baking soda, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Add vanilla. Reduce speed to low and add flour mixture in 2 batches, mixing until just combined. Stir in chocolate until well combined.

3. Using an ice cream scoop for large cookies, or a cookie scoop for smaller, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned but still soft, about 18-20 minutes for larger cookies, and 13-15 minutes for smaller cookies. Cool slightly on baking sheets for about 5 minutes before transferring to wire racks to cool completely.

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