Classic Chocolate Chip Cookies

Processed with VSCO with s3 preset Processed with VSCO with s2 preset Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s1 presetIt was Stefan’s birthday last weekend – and as one does: I baked. I knew that I had to make an extra special cookie recipe, and I didn’t have any on hand. Who do you call? Martha Stewart. There’s practically no one better to rely on delicious and overwhelmingly unhealthy baked goods than Martha Stewart, and her Ultimate Chocolate Chip recipe did not lead me astray. Everything went extremely smoothly even, and I questioned my lack of baking prowess – because there was no way I could have made cookies this delicious…. and not have messed anything up. The special key to this, I think, was leaving butter at room temperature for a couple hours before beginning to bake. This left the butter deliciously creamy and perfect for mixing with the sugars – talk about awesome. The cookies were a huge hit, and I will definitely be making them again… or for every event ever again.


  • 1 1/4 cup flour
  • 1/2 tsp salt (coarse if you can get it)
  • 1/4 tsp baking soda
  • 7 tbsp. unsalted butter
  • 1/4 cup sugar
  • 1/4 cup light rown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbsp. sour cream
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup milk chocolate chips
  1. Preheat your oven to F, and whisk together flour, salt and baking soda in a separate bowl. In the meantime, I hope your butter has been sitting out at room temperature – because it’s time to cream the butter and sugars together: yum
  2. Beat in the egg and vanilla next – and begin to add the dry mix to the buttery-creamy mix, alternating with your sour cream. Fold in chocolate chips… and if it doesn’t seem like enough chocolate chips – ADD MORE. I also added some nuts in my batch here.
  3. Cover and freeze for 10 minutes
  4. Use a spoon and dollop pieces of your dough on parchment paper lined baking sheets, around 2 inches apart. You can flatten them at this point.. as Martha does, but I didn’t and I actually loved how my cookies came out. Bake for 12-15 minutes.
  5. Eat all of the cookies or gift them, because you know they won’t stay for long.

Easy, practical, and a great holiday gift. Martha knows what she’s doing when she puts together her baked goods recipes. I do wish she’d add a little variety now and again, but it’s almost like her silence on the matter begs you to add more chocolate chunks, more nuts, and more spice to simple recipes. The batch makes an incredibly large amount of cookies and if you can eat it warm – I would recommend it. Everything will taste delicious and I want to guarantee success: so I will. Go get baking!

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