Martha Stewart-Inspired Soft and Chewy Chocolate Chip Cookies

A star baker, Martha Stewart’s recipes have brought deliciousness into homes for decades now. Veda Sankaran could not help but hop on the Martha Stewart train herself with Martha-inspired Soft and Chewy Chocolate Chip Cookies.

Part of Veda’s exploration of this recipe involved a question: what if rich chocolate is not what you’re craving? Her White Chocolate Strawberry version which is Veda’s own little spin on Martha’s recipe. These cookies utilize white chocolate chips and freeze-dried strawberries for a mixture of fruity sweetness. Or, make a batch of both and let fate decide which bite of tastiness you try.

What Makes These Chocolate Chip Cookies so Soft and Chewy?

For those of you who crave a chewy cookie more than a crisp one, you’ll love the way this recipe keeps cookies on the soft side. It’s really thanks to the quantity of brown sugar in the recipe. Since these cookies use twice the amount of brown sugar and less butter than usual, they have an irresistible texture. They’re also perfect for the tender palates of any wee kids or grandkids wandering about the house!

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Martha Stewart-Inspired Soft and Chewy Chocolate Chip Cookies

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• Author: Veda Sankaran, Adapted from Martha Stewart

Print Recipe

Description

There’s nothing better than a warm, gooey, and chewy chocolate chip cookie right out of the oven.

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Ingredients

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For classic chocolate version: 

• 2 ¼ cups all-purpose flour
• ½ tsp baking soda
• 2 sticks (1 cup) unsalted butter, room temperature
• ½ cup granulated sugar
• 1 cup packed light brown sugar
• 1 tsp kosher salt
• 2 tsp pure vanilla extract
• 2 large eggs
• 12 oz (2 cups) semisweet chocolate chips

For the white chocolate strawberry version: 

• Sub milk chocolate chips for 12 oz (2 cups) white chocolate chips
• Add 1/3 cup freeze dried strawberries

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Instructions

1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
2. Combine flour and baking soda in a small bowl and set aside.
3. In a stand mixer, using a paddle attachment, beat the butter with both the white and brown sugars for about 3 minutes.
4. Then place in salt, vanilla extract and eggs. Mix until just combined.
5. Set the speed to low as you gradually add in the flour mixture. Mix only until just combined.
6. Lastly, mix in the chocolate chips.
7. Use a small ice cream scoop to place heaping cookie dough balls 2 inches apart on the prepared baking sheets.
8. Place in the preheated oven for 8-10 minutes or until edges are golden brown and centers are still soft.
9. Once cookies come out of the oven, let cool for 1-2 minutes, then transfer to a wire rack to cool completely.

For the white chocolate strawberry version:

1. Follow the same instructions, except add white chocolate chips instead of the semisweet chocolate chips.
2. Fold in the freeze dried strawberries by hand instead of using the mixer.

Recipe and Styling by Veda Sankaran, Adapted from Martha Stewart
Photography by Dave Bryce

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