Martha’s Thin and Crispy Chocolate Chip Cookies are famous for their crunchiness and well balanced ingredients. We tested them. Made with the classic mixture of granulated and light-brown sugar, all-purpose flour, butter, salt, vanilla and eggs, these signature cookies will not disappoint even the most demanding cookie lover. Take our word and make the recipe asap!
The chocolate chip cookie was reportedly invented by chef Ruth Graves Wakefield in 1938. The legend holds that she accidentally developed it as the chocolate chunks didn’t melt to make the chocolate cookie she initially wanted. But in reality she created it as an alternative to her popular thick butterscotch nut cookie that she served with icecream in her Toll House Inn restaurant. She then added chopped pieces of the Nestlé semi-sweet chocolate bar. Wakefield later sold her recipe to Nestlé and was paid with a lifetime supply of chocolate from the company.
The recipe appeared in the Toll House Tried and True Recipes book with the name Toll House Chocolate Crunch Cookies.
Since then, thousands of chocolate chip cookies were made with different recipes, ingredients and baking tools around the country and all over the world. Each of us has a recipe to share together with a personal pairing story: your first ever chocolate chip cookie you will never forget; your grandma’s delicious recipe with extra doses of chocolate chips; and, that of the local bakery still a favorite today.
We don’t mind their lack of perfection. In fact, we welcome their unevenness or the unnecessary sweetness. It’s all good. We will take one.
Why we love 💕this Martha’s Thin and Crispy Chocolate Chip Cookies recipe
- We love the crispiness of these cookies
- They are so easy to make
- Even the cookie haters will love them
- You can keep them for a week in an airtight container (but don’t count on it)
🕐How to make this recipe
- Mix butter and sugars first, then add the eggs and the vanilla, then the flour; beat the ingredients with a mixer until evenly blended
- Add your favorite chocolate chips
- Bake for 15 minutes
💡 Did you know?
- In 1963 Chips Ahoy! debuts in U.S. supermarkets.
- In 1991, Ben and Jerry’s release the Chocolate Chip Cookie Dough Ice Cream. Craziness!
- In 1997, the Chocolate Chip Cookie is named and recognized as the official state cookie of Massachusetts.
- The National Chocolate Chip Cookie Day is celebrated on August 4 each year.
Did you make this? Capture a snapshot of your dessert and share it with us on Instagram by tagging @theistravels or using the hashtag #wedesserts. We can’t wait to admire your creation!
What happens if I make a few mistakes in the ingredients?
Well, you don’t get the desired results. Make sure that you use the exact amount of flour (by measuring it) as stated in the recipe. Too much flour will make dry or dense chocolate chip cookies that barely spread. In addition, make sure that the butter is at room temperature before beating with the sugar. It shouldn’t be greasy or too soft because it will melt and spread the cookies too much.
Can I make these cookies vegan?
Yes, you can. If you replace the butter with plant-based butter like Kite Hill Plant-Based Alternative and the eggs with flax eggs. Make sure that the chocolate chips are also vegan like the Enjoy Life Foods Baking Dark Chocolate Morsels. However, we can’t guarantee the same crispy results. You need to make the recipe multiple times to get it right. Good luck!
Can I make these cookies gluten-free?
Yes, you can. Alternative flours are largely available so you can use rice, corn, potato, coconut, almond like Bob’s Red Mill Almond Flour or any gluten free flour you wish. However, the substitution ratio varies per flour so play around and test the recipe a few times before you get the desired results. As a rule of thumb, go with the weight and not the volume when you replace flours. Check this post to find more information. Good luck!
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Martha’s Thin and Crispy Chocolate Chip Cookies
- baking sheet
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 2/4 cup light-brown sugar
- 2 sticks butter (one stick salted, one stick unsalted), room temperature
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 1/2 cups semisweet or milk chocolate chips
- Preheat oven to 350°F degrees.
- In a small bowl, whisk together the flour and baking soda; set aside
- In a bowl, combine the butter with both sugars; beat with a hand mixer until light and fluffy
- Add 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute
- Add flour mixture; mix until combined. Stir in the chocolate chips
- Bake until cookies are golden brown about 15 minutes
- Remove from oven, and let cool on baking sheet 1 to 2 minutes
- Let cool completely before you eat or store them.
- This Martha Stewart inspired recipe is a classic cookie recipe using a mix of granulated and light brown sugar. As we like less sugary cookies, we cut the sugar by half for our recipe
- We also used one stick of salted and one stick of unsalted butter, removing the salt required in the original recipe
- We used a hand mixer but you can use the mixer of your preference
- Ideally, let the cookies cool on a rack for even cooling
- You can store cookies in an airtight container at room temperature up to 1 week