I love trying new chocolate chip cookie recipes, and of course– trying Martha Stewart’s Chocolate Chip Cookie Recipe was at the top of my list! It’s a great, solid starter recipe for beginners.
FAQs: Chocolate Chip Cookies
What makes cookies hard or soft?
The fat to flour ratio has everything to do with the texture of a cookie. The butter and sugar work together to create chewy centers and crispy edges (made when cookies spread). The flour creates density and holds everything together. If you have too much (or too little) of one or the other, the entire balance of the cookie is thrown off.
To be on the safe side, always follow a cookie recipe exactly as it’s written!
How should I measure flour for cookies?
The correct way to measure flour is to spoon it into the measuring cup and level it off with a knife.
My way of measuring flour is not that. And here’s why.
The more I’ve experimented with cookie recipes, the more I’ve come to believe that measuring flour the “correct” way brings about really inconsistent results. I believe that flour should either be weighed by volume or loosely packed into a measuring cup to get the most consistent results.
What does “loosely” packed mean? It’s what most non-professional, at-home bakers do when they measure out flour– you stick the measuring cup into the flour and level it out by scraping it up the side of the bag/container.
Can I use margarine instead of butter in my cookies?
However… I remember being newly married and completely broke. And for several years, buying real butter was a luxury we couldn’t afford. So we used margarine instead. It took a lot of trial and error, but I finally found a recipe for chocolate chip cookies that turned out really well when I used margarine instead of butter.
This KAF Chocolate Chip Cookie recipe will totally hold up if you use margarine in place of the butter. It also calls for shortening, which helps prevent spreading. Don’t replace the shortening with margarine! It needs to be there.
Chocolate Chip Cookie Score
For me, this cookie was a solid average. I deducted a star from its average ranking for the texture, because it’s a tiny bit more cake-y than I like for my chocolate chip cookies to be.
But overall, I think it’s a great cookie recipe for a novice baker. It’s pretty solid, and it’s hard to mess up. There’s just no WOW factor for me.
Cookie Making Essentials
Cookie Cooling Rack
Guittard Milk Chocolate Chips
OXO Good Grips Cookie Scoop & Cookie Spatula
Restaurant Grade Pizza Pan
Flaked Sea Salt
Norpro 39mm Cookie Scoop
OXO Good Grips Wooden Spoons
Glass Pitcher Batter Bowl
KitchenAid Hand Mixer
The Chocolate Chip Cookie Experiment
- Preheat oven to 350ºF.
- In a small bowl, whisk together the flour and baking soda; set aside.
- Use an electric mixer to 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 just until the dough forms. Stir in the chocolate chips.
- Drop by rounded tablespoons on the prepared baking sheet
- Bake for 9 minutes, until edges are golden brown but the tops still look slightly underdone.
- Remove and let cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
Serving Size: 1
Amount Per Serving:
Calories: 110Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 83mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 2g