Martha Stewart's Chocolate Chunk Cookies

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READY IN: 1hr
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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