Martha Stewart's Chocolate Chunk Cookies

Total Time
Prep 40 mins
Cook 20 mins

adapted from

Ingredients Nutrition


  1. Preheat the oven to 375F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  3. In another bowl, beat the butter and both sugars on medium speed with an electric mixer until light and fluffy (about 3 minutes) scraping down the sides of the bowl as needed.
  4. Add the vanilla, whole egg, and egg white, beating on low speed until well combined (about 1 minute).
  5. Add flour mixture in two batches; mix until just combined.
  6. Mix in chocolate.
  7. Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets.
  8. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes.
  9. Transfer parchment and cookies to a wire rack to cool completely.
  10. Cookies can be kept in an airtight container at room temperature for up to 4 days.