Ultimate Chocolate Chip Cookies (adapted from Martha Stewart’s recipe of the same name)


3 1/2 C all purpose flour
1 1/4 t baking soda
1 1/4 t baking powder
2 t coarse salt
1 1/4 C  (2 1/2 sticks) of unsalted butter, room temp
1 1/2 C light brown sugar
1 C granulated sugar
2 large eggs
1 1/2 t vanilla
16 oz semi sweet chocolate chips or 16 oz  dark chocolate, chopped into 1/3″ – 1/2 ” chunks
1 1/2 C chopped walnuts


1) Whisk together flour, bs, bp, salt and set aside.
2) In a big mixing bowl, beat together butter and sugars on med-high until light and fluffy. Reduce speed to med-low and beat in eggs and vanilla. Mix in flour until just incorporated. Fold in chips/chunks and nuts. Refrigerate at least 1 hr.
3) Preheat oven to 350 deg.
4) Drop 1 1/2 inch balls of dough onto parchment lined cookie sheets, with at least 2″ between balls.
5) Bake 12 – 13 min, depending on how crispy you want the edges and how soft/chewy you want the centers. The edges should be barely golden brown or not at all when you remove from oven.
6) Cool on wire rack.

Part of dough can be frozen and be baked at a later date.

You should have about 6 dz cookies.

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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