Can I Use Salted Butter Instead?

Yes, but with a modification. Baking recipes typically call for unsalted butter because it gives you total control over the sodium level. Different brands of salted butter have varying amounts of salt, which can make the result unpredictable. The Conversion: If you only have salted butter on hand, you can use it. However, you must reduce the added kosher salt in the recipe. The Rule: For every stick (½ cup) of salted butter used, reduce the added salt by ¼ teaspoon . Since this recipe uses 2 sticks, reduce the salt by ½ teaspoon total.

Why Did My Cookies Spread Too Much?

If your cookies turned into flat, thin puddles that merged together, one of these three common culprits is likely to blame: Butter Was Too Warm: If your butter was melted or significantly softer than room temperature before mixing, the dough will not hold air. This causes it to "slump" immediately in the oven before the structure sets. Warm Baking Sheets: Never place fresh dough on a hot baking sheet from a previous batch. The heat will melt the fat instantly. Always let your sheets cool completely or run them under cold water (and dry them) between batches. Too Little Flour: If you didn't measure your flour correctly (see the Expert Tips section), the ratio of fat to structure is off. The butter melts, and there isn't enough flour to hold it together.

What Does Baking Soda Do in This Recipe?

Baking soda (Sodium Bicarbonate) is a powerhouse in cookie chemistry. It serves two specific purposes in this recipe that Baking Powder cannot replicate : Browning (The Maillard Reaction): Baking soda creates an alkaline environment, which promotes browning. This is what gives these cookies their deep, appetizing golden-brown color and slightly caramelized flavor. Spread vs. Lift: Unlike baking powder (which creates a puffy, cake-like vertical rise), baking soda encourages the cookie to spread outward before it sets. This spreading action is crucial for achieving that dense, chewy texture rather than a fluffy, cakey crumb.

Martha Stewart’s Soft and Chewy Chocolate Chip Cookies

Name: The Best Soft and Chewy Chocolate Chip Cookies
Prep time: 20 min
Cook time: 20 min
Total time: PT-492376H1M5S
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; ½ teaspoon baking soda; 1 teaspoon kosher salt; 1 cup (2 sticks) unsalted butter, softened to room temperature; 1 cup light brown sugar, packed; ½ cup granulated sugar; 2 teaspoons pure vanilla extract; 2 large eggs, room temperature; 2 cups (12 oz) semisweet chocolate chips

Description

These Soft and Chewy Chocolate Chip Cookies are better than a bakery. Made with plenty of brown sugar and butter for that perfect dense, fudge-like center and crisp golden edges. Easy to make in 20 minutes!

Ingredients

Scale

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

Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter & Sugars: In a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes until light, fluffy, and pale.
Add Wet Ingredients: Add the vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
Combine: Reduce speed to low. Gradually add the flour mixture and mix until just combined (do not overmix).
Fold Chocolate: Stir in the chocolate chips using a wooden spoon or spatula.
Scoop: Use a small ice cream scoop (about 1.5 tablespoons) to drop dough onto prepared baking sheets, spacing them 2 inches apart.
Bake: Bake for 8–10 minutes, or until edges are golden brown but centers still look soft.
Cool: Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Measure Correctly: Spoon flour into the measuring cup and level it off to avoid dry cookies.
Room Temp: Ensure butter and eggs are at room temperature for the best texture.
Don’t Overbake: They should look slightly underdone in the middle when you take them out; they will firm up as they cool.
Storage: Store in an airtight container at room temperature for up to 1 week.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 Cookie
Calories: 190 kcal
Sugar: 18 g
Sodium: 95 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg

Keywords: soft chocolate chip cookies, chewy cookies, homemade cookies, best chocolate chip recipe, bakery style