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Martha Stewart's Chocolate Chunk Cookies

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“adapted from”
36 cookies

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.

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