Soft Chocolate Chip Cookies

More cakey than chewy but definitely soft. Not as cakey as whoopie pie, but similar. I used milk and white chocolate chips.

Soft Chocolate Chip Cookies
By Martha Stewart


Makes about 2 dozen

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons unsalted butter, room temperature (This is US tablespoons so 100 grams)
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons sour cream
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup milk-chocolate chips


  1. Preheat oven to 350 degrees Fahrenheit. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
  2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.


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2 Responses to Soft Chocolate Chip Cookies

  1. These sound like they have such an intriguing texture to them! Can’t go wrong with chocolate cookies though 🙂

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