Martha Stewart's Chocolate Chip Cookies Might be the Best I've Ever Tried – and I've Got the Recipe Right Here

While I'd say the humble chocolate chip cookie is one of life's simplest pleasures, that doesn't mean it's easy to perfect. But since Christmas is, naturally, the best time to host a cookie exchange party, I've spent weeks hunting for the very best recipe, and I think I've finally found a winner: Martha Stewart's cakey chocolate chip cookies.

Now, if you're an eager baker – or simply a devoted cookie fan – alarm bells might start to ring at the idea of a 'cakey' cookie. But trust me: Martha Stewart's meticulous formula guarantees a light, fluffy chocolate chip cookie that's utterly addictive. The only other recipe that's scored such high marks from me is Joanna Gaines' famous Silo Cookie recipe – but since Martha really is the queen of cookie parties, I might just find myself baking a few extra batches of cakey chocolate chip cookies this holiday season.

These cakey cookies are not to be confused with Martha's soft and chewy chocolate chip cookies, which use a higher proportion of butter and sugar to produce a firmer, flatter cookie. In contrast, Martha's cakey cookies call for less butter and sugar but more flour, resulting in a cookie with a bakery-style domed look (since it doesn't spread out as much in the oven) and a fluffy, airy texture.

Blame it on a sugar rush, but a simple chocolate chip cookie always fills me with nostalgia. It's the perfect treat for chilly winter afternoons, and a real crowd-pleaser among guests. Although I must admit that Joanna Gaines' sugar cookies are a wonderful choice if you're looking for a traditional festive recipe that the kids can help with, too.

Whether your ideal cookie is chewy, crispy, or soft, I'm certain these cakey cookies will surprise you – and you won't be able to stop thinking about them. I've even invested in Martha Stewart's 3-piece cookie sheet set so I can really do the recipe justice.

Martha Stewart's Cakey Chocolate Chip Cookie Recipe

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• 14 tbsp (1 ¾ sticks) unsalted butter at room temperature
• ¾ cup granulated sugar
• ¼ cup packed light-brown sugar
• 1 tsp salt
• 2 tsp pure vanilla extract
• 2 large eggs
• 2 cups (approx 12 ounces) semisweet chocolate chips and/or milk chocolate chips

Method

• Preheat your oven to 350°F and line two baking sheets with parchment paper.
• In a small bowl, whisk together the flour and baking soda and set aside.
• Using an electric mixer fitted with a paddle attachment, combine the butter with both sugars, beating on medium speed until light and fluffy.
• Reduce the speed to low and add the salt, vanilla, and eggs. Beat until well mixed (about 1 minute).
• Add the flour and baking soda and mix until just combined. Stir in the chocolate chips.
• Using a cookie scoop (like Martha Stewart's Richburn kitchen scoop), place heaping tablespoon-size balls of dough onto your baking sheets, about 2 inches apart.
• Bake for 10 to 12 minutes, or until the cookies are golden around the edges and set in the center.
• Remove the cookies from the oven and let them cool on the baking sheets for 1 to 2 minutes before transferring to a wire rack to cool completely.

Shop Everything You Need to Make Martha Stewart's Chocolate Chip Cookies

Looking for more winning recipes this holiday season? Joanna Gaines' chocolate cherry bites are a must-try – they're a real festive treat.