Back to Alexis’s Brown Sugar Chocolate Chip Cookies
All Reviews for Alexis’s Brown Sugar Chocolate Chip Cookies
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Read the full recipe after the video.
Recipe Summary
Yield: Makes fifty 4-inch cookies
a99002_hol01_lexi_favorite.jpg
Ingredients
Ingredient Checklist
1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups best-quality chocolate chips
Cook's Notes
If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal.
Variations
On “Martha Bakes,” Martha used 2 cups of chocolate chips in this recipe.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes fifty 4-inch cookies
a99002_hol01_lexi_favorite.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes fifty 4-inch cookies
Recipe Summary
Yield: Makes fifty 4-inch cookies
Yield: Makes fifty 4-inch cookies
Makes fifty 4-inch cookies
a99002_hol01_lexi_favorite.jpg
a99002_hol01_lexi_favorite.jpg
Ingredients
Ingredients
- 1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
- 3 cups packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 1/2 cups best-quality chocolate chips
Directions
Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
Use 1/4-cup scoop to scoop dough onto ungreased baking sheets; space at least 2 inches apart to allow for spreading. Cover with plastic wrap and refrigerate for at least an hour or up to 2 days.
Preheat oven to 375 degrees. Remove cookies from refrigerator and bake until golden, 10 to 12 minutes; rotating the pan halfway through. Remove cookies from baking sheets, and allow to cool on baking racks.
Cook's Notes
If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal.
Variations
On “Martha Bakes,” Martha used 2 cups of chocolate chips in this recipe.
Cook’s Notes
If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal.
Variations
On “Martha Bakes,” Martha used 2 cups of chocolate chips in this recipe.
Reviews (31)
Add Rating & Review
415 Ratings
5 star values:
135
4 star values:
121
3 star values:
94
2 star values:
50
1 star values:
15
Load More Reviews
Reviews (31)
Add Rating & Review
415 Ratings
5 star values:
135
4 star values:
121
3 star values:
94
2 star values:
50
1 star values:
15
Add Rating & Review
415 Ratings
5 star values:
135
4 star values:
121
3 star values:
94
2 star values:
50
1 star values:
15
415 Ratings
5 star values:
135
4 star values:
121
3 star values:
94
2 star values:
50
1 star values:
15
415 Ratings
5 star values:
135
4 star values:
121
3 star values:
94
2 star values:
50
1 star values:
15
- 5 star values:
- 135
- 4 star values:
- 121
- 3 star values:
- 94
- 2 star values:
- 50
- 1 star values:
- 15
Martha Stewart Member
Rating: 5.0 stars
10/25/2020
I have been making these since before I had kids. Now they are 18 & 19 and they always ask for Lexi's Favorite Chocolate Chip cookies. I don't know why Martha changed the name but they are the same & everyone loves them. Thin, crispy, buttery & soft in the middle. Thank you Martha!
Martha Stewart Member
Rating: 5.0 stars
07/29/2020
Love this recipe, but I have a question. The ingredients list calls for 1 lb of butter, plus more to grease the cookie sheet. But the directions say to place the cookie dough on an "ungreased" cookie sheet. Well, which is it? Do you need to grease the cookie sheet or not?
Martha Stewart Member
Rating: 5.0 stars
02/07/2020
I love this recipe and have been making it for years, but I recently tried it and for the first time my cookies didn’t spread out like they used to. They’re crispy on the edges but remained more cakey in the middle. Thought it was the baking soda so I even tried again with a brand new box. The only other thing that is different is I’m baking them in a different oven as we’ve recently moved across town, but it’s not a convection oven or vastly different from what I had before. What could be causing this?
Martha Stewart Member
Rating: 5.0 stars
01/04/2020
THE BEST CHOCOLATE CHIP COOKIES EVER. Bar none. Everyone LOVES these. So easy and so good. Thank you, Alexis :)
Martha Stewart Member
Rating: 5 stars
05/20/2019
This is my go-to chocolate chip recipe. I've made these over a dozen times and everyone loves them! Thank you for sharing such a special recipe! PS - I don't alter the recipe at all.
Martha Stewart Member
Rating: 5 stars
05/07/2019
Absolutely love this recipe. I add a little Cayenne to add a little heat. Thanks for sharing this delicious cookie receipe.
Martha Stewart Member
Rating: 5 stars
03/16/2019
Love these cookies! I’ve hesitated to make them after seeing that they use a pound of butter but they make a LOT of cookies so it’s really not that bad. The full recipe makes 70+ cookies! I cook them at 350 degrees for 14 minutes and they turn out perfectly every time. You should leave them cool on the cookie sheet for a minute or so before removing them. They are thin and crispy and so delicious! I’ve found that they last a little longer than most cookies too.
Martha Stewart Member
Rating: 5 stars
12/08/2018
These are the best chocolate chip cookies bar none that I have ever had. A couple of critical points in the making - refrigerate the dough for at least 90 minutes. Second I bake at 350 degrees and bake for 14 minutes . The cookies come out thin, about 4 inches in diameter, and perfectly crispy, chewy consistency. I package in small zip lock bags - 4 cookies per bag and keep most in the freezer where they stay fresh. I weigh each cookie with a scale to make sure they are consistent - I use a 43-44 gram size to ensure uniformity. 53 cookies per batch.
Martha Stewart Member
Rating: 5 stars
11/04/2018
I love this recipe but almost always half it and it still makes a ton of cookies. I only make the full recipe if making for a party or to give them to a lot of people at a holiday. I have been making my cookies this way for 20 years after a friend brought them to my house and I thought they were delicious. They are thin and a little chewy, great flavor and texture, very buttery.
Martha Stewart Member
Rating: 5 stars
10/13/2018
This has been my ultimate go to recipe for chocolate chip cookies for 14 years now. The flavor is delicious and buttery. I like them fresh out of the oven when they are crispy as they do get a bit chewier the day after but still as delicious none the less. Not sure why all the negative reviews. It will always be my favortie.
Martha Stewart Member
Rating: 5 stars
06/22/2018
These are by far the 'best' cookies ever. If you are familiar with Fresh Market cookies you are already a proponent of these think, crispy yet chewy cookies. They are at their best, when you freeze them and eat them straight from the freezer.
Martha Stewart Member
Rating: 5 stars
03/02/2018
These are the only chocolate chip cookies I make, and like others have said EVERYONE LOVES THEM! In fact, I bought cute little bags and ribbon so that I can give them away as unexpected surprises (for no reason), or to my dinner guests to take home with them.
I use a Silpat on a cookie sheet- each sheet holds 6. Chill the dough for an hour. Use a level ice cream scoop to measure. I keep an eye on them, and once they start browning around the edges, I take a spatula and lightly tamp down the middle- and continue to bake until they look set. My cookies always take longer than the recipe, more like 12 minutes.
Martha Stewart Member
Rating: 5 stars
02/26/2018
Love love the cookies not to sweet just right grand girls love thank you for the receipe
Martha Stewart Member
Rating: 2 stars
12/18/2017
They are just too thin, too sweet (too much brown sugar), and just not a good cookie. I'm trying to keep from not wasting the dough and showing it out. And I am an excellent baker. They are just not right.
Martha Stewart Member
Rating: 5 stars
11/19/2017
I've been making these cookies for years. They are my family's favorite chocolate chip cookie! The flavor is amazing and I love how they are crispy on the edges, but still a bit soft in the center - not uncooked though.
Martha Stewart Member
Rating: 5 stars
05/14/2017
This is my favorite chocolate chip cookie. I love the crispiness.
Martha Stewart Member
Rating: Unrated
12/31/2016
I've been making these chocolate chip cookies for 16 years. I wouldn't make any other kind. These are absolutely the best ever!
Martha Stewart Member
Rating: 5 stars
04/27/2015
These are Great. I cut the recipe in half and they were so good. They did spread out so I'll put less cookies on the sheet next time. It made about 30 average size cookies with half recipe.
Martha Stewart Member
Rating: 5 stars
04/12/2015
For those of you having trouble with this recipe, here are a couple of tweaks to try. Chill the dough before you bake the cookies, and if the dough is becoming too soft between spooning it out, stick it back in the fridge for a few minutes. Also, bake them at 350 degrees instead of 375. This recommendation came from Alexis herself on a show where she was talking about this particular recipe. With the lower temperature, the cookies brown very evenly.
Martha Stewart Member
Rating: Unrated
03/15/2015
Has anyone figured out why some of us who make this recipe end up with cookies that spread and cover the pan with a clump of chocolate chips in the somewhat unbaked center? I made the recipe as stated - didn't work. I chilled the dough - still didn't work. I would love to know what I am doing wrong. I tasted some of the baked dough, and it was delicious.
Martha Stewart Member
Rating: Unrated
05/17/2014
My family loves these cookies, but chilling and scooping is difficult with OA. I scoop them first onto a jelly roll and then chill. It is much easier. Try 1/2 cup of Dutch chocolate instead of flour for very chocolate richness. Has anyone tried this with almond flour?
Martha Stewart Member
Rating: 5 stars
01/10/2014
These are the best chocolate chip cookies EVER. I made a batch on New Year's Eve, and now my friends and family are begging for more! The recipe makes a ton of cookies, too - the recipe says it will make 50, but I know we made way more than that - and the cookies were HUGE. We actually used only 1/2 batch for the first baking then refrigerated the dough and used up the rest 3 days later with no loss of quality, texture or taste. Make these cookies - you won't be sorry!
Martha Stewart Member
Rating: Unrated
01/04/2014
Hazel, you might experiment lowering the amount of flour - I only suggest this because once, entirely by accident I made cookies that turned out flat and crisp, with the edges usually a little wrinkled, just like these. I was living in Africa, in a place where flour was very scarce & we all made chocolate chip cookies using "that" brand chip package recipe, but skimping heavily on the flour. They were also richer, of course, and the best! Made them that way ever after!
Martha Stewart Member
Rating: Unrated
11/21/2013
My friend made these cookies and they were fabulous. So, I made them and like the previous review, mine spread really flat, too brown on the edges and raw in the middle. I had my friend come over to make a batch with me(supervise me). Same thing. Neither of us can figure out why. Must be the oven? Since she made them fine. I did try 8-9-10 and 11 minutes without success. Help, I'd really love to make these. My pies and other cookies turn out fine in my oven.
Martha Stewart Member
Rating: Unrated
11/11/2013
Please help!!!!
Made this recipe exactly as it was shown on "Martha Bakes" but the cookies spread out way too much leaving a clump of chocolate chips in an unbanked center with a very thin, burned exterior ring....
Martha Stewart Member
Rating: 5 stars
10/26/2013
This recipe turned out perfectly; the cookies are NOT too flat like people are saying. Mine are little bit thicker than in the picture; I like to take them out just before they start to brown on the edges. I eyeballed the salt, but other than that I followed the recipe exactly, and I am very satisfied with the results.
Martha Stewart Member
Rating: Unrated
02/08/2013
This is the Gold Standard for chocolate chip cookies. I love crispy, rich tasting cookies and this one is everything you have ever dreamed of. Sometimes I add chopped toasted pecans. If you are looking for the perfect cookie, this is it.
Martha Stewart Member
Rating: Unrated
11/08/2011
I had watched the Martha Bakes episode where she made all these cookies so I knew what to expect; when I made them they came out just like they were supposed to, a thinner type of cookie with a slightly crispy outside and a soft, chewy center.
Martha Stewart Member
Rating: Unrated
09/28/2011
I follow the recipe exactly as the recipe stated with the additions of Martha's tips on the show. The cookies were beautiful. Flat, crispy and tasted lovely. My only complaint is how greasy your hand are after touching the cookie. It even leaves greasy marks on the paper it sits on. That makes the recipe a "no go" for me. I don't feel i could serve it to time!
Martha Stewart Member
Rating: Unrated
09/28/2011
Chilling is a must. They didn't work for me until I chilled the dough. I used an ice cream scoop like Martha did and they are huge. I tried making them smaller but that batch burned and fell apart. Made again with scoop and watched until middle was set, pull out and let rest on cookie sheet for 5 minutes. Remove to cool...Crispy and divine! The taste is perfection!
Martha Stewart Member
Rating: Unrated
09/26/2011
My husband was watching from the bedrooom and shouted out to me "Get that recipe!" so I did! I'm not interested in the nutritional content or calories--besides, Martha's recipe for Mac 'n' Cheese is the BEST, and I don't even want to KNOW the nutritional content of THAT---it doesn't matter! Life is too short to not eat comfort food.
Martha Stewart Member
Rating: 5.0 stars
10/25/2020
I have been making these since before I had kids. Now they are 18 & 19 and they always ask for Lexi's Favorite Chocolate Chip cookies. I don't know why Martha changed the name but they are the same & everyone loves them. Thin, crispy, buttery & soft in the middle. Thank you Martha!
Rating: 5.0 stars
Rating: 5.0 stars
07/29/2020
Love this recipe, but I have a question. The ingredients list calls for 1 lb of butter, plus more to grease the cookie sheet. But the directions say to place the cookie dough on an "ungreased" cookie sheet. Well, which is it? Do you need to grease the cookie sheet or not?
Rating: 5.0 stars
02/07/2020
I love this recipe and have been making it for years, but I recently tried it and for the first time my cookies didn’t spread out like they used to. They’re crispy on the edges but remained more cakey in the middle. Thought it was the baking soda so I even tried again with a brand new box. The only other thing that is different is I’m baking them in a different oven as we’ve recently moved across town, but it’s not a convection oven or vastly different from what I had before. What could be causing this?
Rating: 5.0 stars
01/04/2020
THE BEST CHOCOLATE CHIP COOKIES EVER. Bar none. Everyone LOVES these. So easy and so good. Thank you, Alexis :)
Rating: 5 stars
05/20/2019
This is my go-to chocolate chip recipe. I've made these over a dozen times and everyone loves them! Thank you for sharing such a special recipe! PS - I don't alter the recipe at all.
Rating: 5 stars
Rating: 5 stars
05/07/2019
Absolutely love this recipe. I add a little Cayenne to add a little heat. Thanks for sharing this delicious cookie receipe.
Rating: 5 stars
03/16/2019
Love these cookies! I’ve hesitated to make them after seeing that they use a pound of butter but they make a LOT of cookies so it’s really not that bad. The full recipe makes 70+ cookies! I cook them at 350 degrees for 14 minutes and they turn out perfectly every time. You should leave them cool on the cookie sheet for a minute or so before removing them. They are thin and crispy and so delicious! I’ve found that they last a little longer than most cookies too.
Rating: 5 stars
12/08/2018
These are the best chocolate chip cookies bar none that I have ever had. A couple of critical points in the making - refrigerate the dough for at least 90 minutes. Second I bake at 350 degrees and bake for 14 minutes . The cookies come out thin, about 4 inches in diameter, and perfectly crispy, chewy consistency. I package in small zip lock bags - 4 cookies per bag and keep most in the freezer where they stay fresh. I weigh each cookie with a scale to make sure they are consistent - I use a 43-44 gram size to ensure uniformity. 53 cookies per batch.
Rating: 5 stars
11/04/2018
I love this recipe but almost always half it and it still makes a ton of cookies. I only make the full recipe if making for a party or to give them to a lot of people at a holiday. I have been making my cookies this way for 20 years after a friend brought them to my house and I thought they were delicious. They are thin and a little chewy, great flavor and texture, very buttery.
Rating: 5 stars
10/13/2018
This has been my ultimate go to recipe for chocolate chip cookies for 14 years now. The flavor is delicious and buttery. I like them fresh out of the oven when they are crispy as they do get a bit chewier the day after but still as delicious none the less. Not sure why all the negative reviews. It will always be my favortie.
Rating: 5 stars
06/22/2018
These are by far the 'best' cookies ever. If you are familiar with Fresh Market cookies you are already a proponent of these think, crispy yet chewy cookies. They are at their best, when you freeze them and eat them straight from the freezer.
Rating: 5 stars
03/02/2018
These are the only chocolate chip cookies I make, and like others have said EVERYONE LOVES THEM! In fact, I bought cute little bags and ribbon so that I can give them away as unexpected surprises (for no reason), or to my dinner guests to take home with them.
I use a Silpat on a cookie sheet- each sheet holds 6. Chill the dough for an hour. Use a level ice cream scoop to measure. I keep an eye on them, and once they start browning around the edges, I take a spatula and lightly tamp down the middle- and continue to bake until they look set. My cookies always take longer than the recipe, more like 12 minutes.
Rating: 5 stars
02/26/2018
Love love the cookies not to sweet just right grand girls love thank you for the receipe
Rating: 2 stars
12/18/2017
They are just too thin, too sweet (too much brown sugar), and just not a good cookie. I'm trying to keep from not wasting the dough and showing it out. And I am an excellent baker. They are just not right.
Rating: 2 stars
Rating: 5 stars
11/19/2017
I've been making these cookies for years. They are my family's favorite chocolate chip cookie! The flavor is amazing and I love how they are crispy on the edges, but still a bit soft in the center - not uncooked though.
Rating: 5 stars
05/14/2017
This is my favorite chocolate chip cookie. I love the crispiness.
Rating: Unrated
12/31/2016
I've been making these chocolate chip cookies for 16 years. I wouldn't make any other kind. These are absolutely the best ever!
Rating: Unrated
Rating: 5 stars
04/27/2015
These are Great. I cut the recipe in half and they were so good. They did spread out so I'll put less cookies on the sheet next time. It made about 30 average size cookies with half recipe.
Rating: 5 stars
04/12/2015
For those of you having trouble with this recipe, here are a couple of tweaks to try. Chill the dough before you bake the cookies, and if the dough is becoming too soft between spooning it out, stick it back in the fridge for a few minutes. Also, bake them at 350 degrees instead of 375. This recommendation came from Alexis herself on a show where she was talking about this particular recipe. With the lower temperature, the cookies brown very evenly.
Rating: Unrated
03/15/2015
Has anyone figured out why some of us who make this recipe end up with cookies that spread and cover the pan with a clump of chocolate chips in the somewhat unbaked center? I made the recipe as stated - didn't work. I chilled the dough - still didn't work. I would love to know what I am doing wrong. I tasted some of the baked dough, and it was delicious.
Rating: Unrated
05/17/2014
My family loves these cookies, but chilling and scooping is difficult with OA. I scoop them first onto a jelly roll and then chill. It is much easier. Try 1/2 cup of Dutch chocolate instead of flour for very chocolate richness. Has anyone tried this with almond flour?
Rating: 5 stars
01/10/2014
These are the best chocolate chip cookies EVER. I made a batch on New Year's Eve, and now my friends and family are begging for more! The recipe makes a ton of cookies, too - the recipe says it will make 50, but I know we made way more than that - and the cookies were HUGE. We actually used only 1/2 batch for the first baking then refrigerated the dough and used up the rest 3 days later with no loss of quality, texture or taste. Make these cookies - you won't be sorry!
Rating: Unrated
01/04/2014
Hazel, you might experiment lowering the amount of flour - I only suggest this because once, entirely by accident I made cookies that turned out flat and crisp, with the edges usually a little wrinkled, just like these. I was living in Africa, in a place where flour was very scarce & we all made chocolate chip cookies using "that" brand chip package recipe, but skimping heavily on the flour. They were also richer, of course, and the best! Made them that way ever after!
Rating: Unrated
11/21/2013
My friend made these cookies and they were fabulous. So, I made them and like the previous review, mine spread really flat, too brown on the edges and raw in the middle. I had my friend come over to make a batch with me(supervise me). Same thing. Neither of us can figure out why. Must be the oven? Since she made them fine. I did try 8-9-10 and 11 minutes without success. Help, I'd really love to make these. My pies and other cookies turn out fine in my oven.
Rating: Unrated
11/11/2013
Please help!!!!
Made this recipe exactly as it was shown on "Martha Bakes" but the cookies spread out way too much leaving a clump of chocolate chips in an unbanked center with a very thin, burned exterior ring....
Rating: 5 stars
10/26/2013
This recipe turned out perfectly; the cookies are NOT too flat like people are saying. Mine are little bit thicker than in the picture; I like to take them out just before they start to brown on the edges. I eyeballed the salt, but other than that I followed the recipe exactly, and I am very satisfied with the results.
Rating: Unrated
02/08/2013
This is the Gold Standard for chocolate chip cookies. I love crispy, rich tasting cookies and this one is everything you have ever dreamed of. Sometimes I add chopped toasted pecans. If you are looking for the perfect cookie, this is it.
Rating: Unrated
11/08/2011
I had watched the Martha Bakes episode where she made all these cookies so I knew what to expect; when I made them they came out just like they were supposed to, a thinner type of cookie with a slightly crispy outside and a soft, chewy center.
Rating: Unrated
09/28/2011
I follow the recipe exactly as the recipe stated with the additions of Martha's tips on the show. The cookies were beautiful. Flat, crispy and tasted lovely. My only complaint is how greasy your hand are after touching the cookie. It even leaves greasy marks on the paper it sits on. That makes the recipe a "no go" for me. I don't feel i could serve it to time!
Chilling is a must. They didn't work for me until I chilled the dough. I used an ice cream scoop like Martha did and they are huge. I tried making them smaller but that batch burned and fell apart. Made again with scoop and watched until middle was set, pull out and let rest on cookie sheet for 5 minutes. Remove to cool...Crispy and divine! The taste is perfection!
Rating: Unrated
09/26/2011
My husband was watching from the bedrooom and shouted out to me "Get that recipe!" so I did! I'm not interested in the nutritional content or calories--besides, Martha's recipe for Mac 'n' Cheese is the BEST, and I don't even want to KNOW the nutritional content of THAT---it doesn't matter! Life is too short to not eat comfort food.
All Reviews for Alexis’s Brown Sugar Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Alexis’s Brown Sugar Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
