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Chocolate chip cookies

Time Cooking: 10-15 minutes

If you are looking for the American style cookie that is soft and doughy in the middle and crispy/chewy on the edges, then this recipe is for you. This recipe comes from Martha Stewart.


2 1/4 cups all-purpose flour
1/2 teaspoon bicarbonate of soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 medium eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips


Preheat oven to 180 degrees.

In a small bowl, sift together the flour and baking soda and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy.

Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper (note that they really do spread!)

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes (I found that I had to leave them in the oven for more like 15 minutes but keep checking them)

Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Tasting Notes
These cookies are sweet and very soft except for the edges which are crispy. The Nestle Tollhouse recipe below is very similar but uses half and half white to brown sugar. I think that I prefer this Martha Stewart recipe though as the cookies were a bit chewier.

We have tried other recipes for chocolate chip cookies as shown below - but this one is my favourite.
Chocolate chip cookies
Chocolate chip cookies (Nestle Tollhouse recipe)

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