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My review
Beth's Chocolate Chip Cookies
Beth Sigworth
"Chocolate Chip lovers beware! These irresistible cookies are my own recipe, and they are nice and thick, soft and chewy, and absolutely hard to resist!"
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Ingredients
30 m servings 112Original recipe yields 72 servings (5 -6 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Place onto ungreased baking sheets.
- Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking sheets. Make sure you have lots of ice cold milk!!!
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 711842 Ratings
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Most helpful positive review
12/17/2002
Great cookie. I was a bit afraid of the flour amount, especially when the dough tasted floury, too. I added a third egg and about 1/4 - 1/2 cup of oat flour to get to a good consistency (if choc...
Most helpful critical review
1/18/2008
Taking a survey to determine the best chocolate chip cookie is as impossible as determining the best cola, the best burger, etc. It is sooo subjective. So many variables--the level of ability of...
Most helpful
Most positive
Least positive
Newest
1/18/2008
Taking a survey to determine the best chocolate chip cookie is as impossible as determining the best cola, the best burger, etc. It is sooo subjective. So many variables--the level of ability of...
6/29/2003
If I could have given this recipe no stars I would have. An earlier review referred to a "Golf Ball" analogy. They were being kind. The reason you need a lot of ice cold milk (as suggested in...
12/17/2002
Great cookie. I was a bit afraid of the flour amount, especially when the dough tasted floury, too. I added a third egg and about 1/4 - 1/2 cup of oat flour to get to a good consistency (if choc...
4/29/2008
Great basic recipe! I made a few alterations: I substituted baking POWDER for the baking soda, because it keeps them fluffier, and used 1 1/2 cups brown sugar and 1/2 cup white sugar, to make ...
10/8/2005
Oh my god! These were the best chocolate chip cookies I ever made. I've made so many chocolate chip cookies, but I'll never go back to those other recipes - this one is by far the best. I learne...
6/22/2002
This is a great cookie recipe - I have made these cookies at least 4 times and have gotten raves every time. It also makes a massive amount (of small cookies) or a medium batch of larger cookie...
6/5/2003
I've tried a ton of cookie recipes, and this one is by far my favorite!! I even use the dough (made with EggBeaters) as cookie dough for my homemade cookie dough ice cream. DEFINITELY do not o...
8/23/2002
Very delicious cookie...soft and chewy, as promised. I really enjoy the texture, which is kind of similar to a really good peanut butter cookie. The taste is unique for a chocolate chip cookie...
11/10/2002
If you flatten the cookies before putting them in the oven, then you will need less time for them to bake, say closer to only 8 minutes. If you do not flatten them and you drop them from a table...