This is a dynamite chocolate chip dough that has never failed me.
This recipe had more baking soda and/or baking powder per cup of flour than other similar recipes, and I was curious to see how that affected this cookie. I was so afraid it might turn out like a fluffy cookie, but found it did not. In fact, I really noticed no difference with the extra leavening. Other than reducing the salt to 1/2 tsp., I made the recipe as written, and found not much difference between other recipes I've tried. I chilled the dough for about an hour until semi-firm, dropped the dough with a medium size scoop, and flattened them just slightly before baking. Good, dependable recipe.
Read MoreThe cookie was good. The batter was thick , however mine did spread out a bit thinner then I would of liked- I tried cooking one batch on parchment paper to see if that made a different and it did only slightly. I think maybe the amount of butter caused them to really expand when cooking.
Read More This recipe had more baking soda and/or baking powder per cup of flour than other similar recipes, and I was curious to see how that affected this cookie. I was so afraid it might turn out like a fluffy cookie, but found it did not. In fact, I really noticed no difference with the extra leavening. Other than reducing the salt to 1/2 tsp., I made the recipe as written, and found not much difference between other recipes I've tried. I chilled the dough for about an hour until semi-firm, dropped the dough with a medium size scoop, and flattened them just slightly before baking. Good, dependable recipe.
I always use this recipe but I use milk chocolate chips, they're less bitter. I also use whole wheat flour instead of white and it gives the cookies an entirely new taste, both versions are great.
I think I finally found the chocolate chip cookie recipe I have been trying to find for years. These turned out perfectly for me. I did cook them less than stated because I was looking for a chewy cookie and succeeded.
These are crispy, gooey, rich and good! For crispness, don't underbake. They bake up nice and uniform. Actually, they remind me of Toll House slice and bakes! They take a little more time but not much.
Dear Becky, We love you, errr, your cookies. Seriously, delicious recipe. As written, delicious, chewy and appeals to a wide demographic (our Japanese friends raved over them!); slightly modified (aka, 1/2 of the sugar)-still delicious, slightly crispy, and our friends still rave. We do let the dough sit in the fridge for 10-15 minutes before we drop them on a sheet. And out of the many times that we've made these, only once have we used the full amount of sugar. 1.5 cups is a lot of sugar. That + chocolate is WAY too much sugar! Very unhealthy! We make these cookies a bit too often . . . if you get my drift! Thanks for the recipe!
I have been on the search for a fabulas Chocolate Chip cookie recipe and I found it. It comes out perfect every time. And the dough is yummy too.
After reading the reviews, I decided to cut the salt back to a half teaspooon and just stick with the baking soda leaving out the baking powder. This reminds me a lot of the Tollhouse cookies I've been making since I was a small child. I got soft chocolate chip cookies--quite like bakeries make. This will be excellent for school lunches. I plan on bagging them up in snack bags by two's and freezing. They'll be thawed and ready to eat by lunchtime. Very good. I was pleased that I didn't have to chill the dough and these didn't spread a lot, which I was worried about. Next time, I'll add a half cup or so of pecans. NOTE: 350* for ten minutes, letting it rest for a minute on the hot pan, was just right for me.
Fabulous, easy, and very yummy. Slight crispness on outside, but overall a chewy cookie. Very good!
Finally a chocolate chip cookie recipe that isn't too dry or too cakey - just how I like it!
These were good "no fail " cookeis. Personally, I was looking for a chewey-er cookie, and these were quite fluffy. My family liked them a lot. These were good, but nothing special. Just good ol'fashioned cookies.
This is a quick, easy and delicious recipe. It's a keeper! Thank you.
Goodness Gracious, me!! These are the BEST chocolate chip cookies I've EVER made!! My grand-kids and family eat these little beauties as fast as I can make 'em!! If your chocolate chip cookie recipe fails, try this one, just follow the recipe and you CAN'T fail!! I'd rate it five stars +!!
Awesome! I didn't put as many chocolate chips as suggested and in the last dozen I added bits 'o brickle (Heath Bar Bits) to the batter. My boyfriend loved them. I've baked a lot of cookies in my day and this recipe is by far the best one I've tried. So crispy on the outside and chewy on the inside. If you're using only 1 cookie sheet make sure you cool down the baking sheet under cool running water. This will make each batch cook evenly.
I've been on the look out for a good chewy chocolate chip cookie and this one fits the bill nicely. I added 1/2 c. extra flour, used margarine instead of butter, and doubled the vanilla. I kept everything else as written and they turned out crisp on the outside, chewy on the inside. A very good cookie. Next time I will try with butter to see if it makes any difference in the flavor. Thanks for sharing!
The cookie was good. The batter was thick , however mine did spread out a bit thinner then I would of liked- I tried cooking one batch on parchment paper to see if that made a different and it did only slightly. I think maybe the amount of butter caused them to really expand when cooking.
Delicious! I use 1 egg instead of 2 and 1 1/2 tsp. vanilla. I like it with 1 1/2 C chocolate chips. A little more economical too! This will be my go to cookie recipe from now on.
This was a very simple recipe to use. The cookies are nice. They look like the picture. And there soft. I thikn maybe a little less baking soda would be good. Mine have a slight taste of popcorn to them. hehe. But GREAT cookies.
It is true! They never fail. I have made these cookies probably 50 times for different occasions and just because. Every single time they are perfect.
they tasted awesome..I followed the recipe exactly and my only problem was that I made the cookies to big so next time I need to do smaller balls so that they aren't as big and thin....GREAT no fail recipe!!
I've tried many of the CCC recipes on AR w/varying results. Thanks to fellow AR aficionado, Sanzoe, I decided to branch out from my very favorite CCC recipe, "Felix K's blah blah blah", and give these a try. I'm glad I did! This dough was delicious, these cookies fresh out of the oven were awesome, and the cookies completely cooled the next morning were outstanding, as well. The cookies had a nice bit of a crisp on the edges, yet were soft and chewy throughout, even the next day. I followed the recipe, w/the exception of subbing sea salt for salt, and a bit more than a tsp (I love some salty w/my sweet!). This recipe yielded 30 balls of cookie dough to be frozen for my CCCdough Cupcakes, 6 large (1/4Cish) chocolate chip cookies, and 12 small cookies. While I'm not ready to give Felix the boot, I did like these enough to want to do a side by side bake off in the near future! THANKS, Becky!
These really were "never fail"! I have had some trouble finding a reliable chocolate chip cookie recipe and this is it! Some reviewers indicated 1 tsp. of salt was too much, but remember you are supposed to use unsalted butter when baking, so 1 tsp. is the right amount. I think one key to this recipe creating "never fail" cookies is baking at 350 degrees, that way the butter in the cookie does not melt too fast. This will be my "go to" recipe for chocolate chip cookies!
these need an extra 1/4 cup flour. 1st time i made these they came out too flat, so i made them again but this time i added 1/4 cup flour and also subtracted 1/2 t baking soda and this time they were perfect.
These cookies were GREAT!! I live in Brazil and was worried because here they don't have ingredients such as baking soda, only baking powder (which I wasn't even sure was actual baking powder). I learned that when you don't have baking soda, you can substitute by adding 3x the amount of suggested baking soda in baking powder. ex. 1 tsp of baking soda = 3 tsp of baking powder. Also, we don't have an hand mixer so I used my own man power (in the form of my husband). They also don't sell chocolate chips here so we had to chop up a plain bar of chocolate (used milk, next time will use semi sweet). These cookies turned out AWESOME! They were cooked evenly, mine WERE chewy, exactly the texture I was looking for, and were delicious overall. They were a bit hit for my Brazilian In-Laws who have never tasted a soft cookie before (I know!!!). Thank you!
These cookies were DELICIOUS! I made them for a bake sale, although I did change a few things. Well, first of all I made 36 cookies instead of 24. I didn't have brown sugar so just used white, and I used a little less (1 3/4 cups instead of 2 and 2 tablespoons). I also used less butter (two sticks rather than three), less chocolate chips (two cups instead of three as that was all I had), and whole wheat flour instead of all-purpose. They turned out amazingly. Perfect amount of chocolate, slightly crunchy on the outside while being soft on the inside, they easily made a five star cookie. I only rated it four stars because of the changes I made. Great recipe, will make again.
Becky, this is perfect for me! I bake for my fiance and his dad, and they could not stop eating them! I'm making more right now! Thanks.
These were fabulous cookies! Easy to make and the recipe is spot on for the amount they make. It was hard to keep the family from eating them as fast as I was taking them out of the oven.
Some of the pictures posted didn't look very good. So I did a few things different. I used milk chocolate chips instead of semisweet, and I put the dough in the fridge for about ten minutes, then used one of those tablespoon measuring spoons to drop onto the sheet. I baked them for 10-11 minutes. I stored the dough in the fridge while I was baking each batch. They turned out very good. They do seem a little thin compared to what I'm used to. Which is why I don't recommend baking them longer than 10 min or they may turn out too crispy.
These cookies were awesome! I used a few less chocolate chips but other than that I followed the recipe. They were soft in the middle just like I like. I also slightly underbaked because I like mine gooey.
I loved this recipe tastes great!! and the chewiness is fabulous. I did ad my little thing just to add more color i added 1 cup M & M s and instead of all chocolate chips and my kids loved it!!! Fabulous recioe thanks a million.
Depending on who you ask you'll get a response of 4 stars to 5 stars (in the group that ate the cookies.) I followed the recipe to the T and personally found the 2 cups of chips to be too much making it a little too sweet. I had no complaints from a 13 year old except, wow, they are big (I was in a hurry and made them quite big). Others gave this recipe a 4 because they had waited hours after I baked them to try them and found them... 4 material (best way to describe it I guess.) I had left over dough from the morning and made them again this evening and got immediate 5s from the same people who gave them 4s earlier. This is because they were fresh from the oven, gooey, chewy, fabulous (but still slightly over sweet in my opinion). The ONLY reason this cookie gets a 4 is because of the sweetness but if you like that in a cookie, it's a 5 all the way. You MIGHT need to cook them longer than suggested, do a cookie check before taking them out (do they sink too much in the middle?)
These are the first chocolate chip cookies that I have made from scratch and I think they are delicious. Everyone in my family loved them. I followed the recipe exactly; they were firm enough to not fall apart but VERY chewy and tasted just as good several days later. The recipe does yield close to 4 dozen cookies, so after the first two dozen, I added walnuts which are my husband's favorite. Those were awesome too. I don't have any other recipes to compare this one to, but it will be the only one I use!
one thing add 1 teaspoon( only one!!) more for height and softness other than that pure perfection!!!
these are the greatest cookies EVER! I made about 2 dozen and they are practically gone now! There are a whole lot out there but trust me these are absolutely "THE BEST." I left them out all day and they are still very moist and sweet and oh my goodness!!! It will be the sweetest thing you've ever tasted!
Meh. My hubby and I really didn't like these cookies. I'm not sure if it was the mixture of brown sugar and white sugar or what. They looked great, but they just weren't what we were looking for. They were really annoying to roll into balls because they were so gooey I was constantly scraping large clumps off my hands. I won't make these again.
This is the best chocolate chip recipie ive ever used. I use it all the time but did anybody ever notice that it dosn't actually tell you to add the chocolate chips lol this would be a fail for no fail chocolate chip cookies
I made a large batch and was glad that these really turned out. Very yummy. The degree of chewiness depends on the baking time, I preferred them chewier.
These really are delicious! I used a bit less salt, as the first batch came out a little too salty, but apart from that, these were perfect - soft insides and slightly crunchy outside! My husband loved them, and he doesn't even like cookies!
I tried making these "never fail" cookies using the metric measurements. Can I just clarify...? 6g of salt?! Is this REALLY correct? The amounts of sugar and flour all seem rather appropriate. It wasn't until after making these HORRIBLE cookies and looking at the imperial measurements that I find out that it in fact requires only 1/2 tsp of salt. These cookies were TOO TOO SALTY. NEVER AGAIN.
I enjoyed the cookie texture, but found the recipe to have too much salt. Next time I will reduce the salt from 1 tsp to 1/2 tsp.
easy recipe. Turned out really good. crispy edges and chewy centers!
I just took these out of the oven. They are very good. However, I did make some changes to the original recipe in a effort to make them a little healthier for my family. I omitted the white sugar, increased the brown sugar to 1 cup, used only 1 egg, 2 cups of whole wheat flour and 1 cup of white flour and decreased chocolate chips to 1 1/3 cups (250g pkg). I increased the flour based on several other reviews. I did feel that the batter was a little dry once it was mixed together so I added a splash (about 1 - 2 tbsp) of milk. They turned out really nice ... soft and moist ... not at all dry and plenty of chocolate chips. I would make them again!
I'm pretty picky about my chocolate chip cookies, but these did not disappoint for a very basic recipe. I liked the crisp edges and mildly chewy (not cakey, which is one of my pet peeves), center. My 3 year old requested a simple chocolate chip cookie recipe, and this one did not disappoint.
they taste great! they also live up to their name 100% my only complaint i cant get my chips to stay at the top of my cookies. they always sink down in and never show on top. im thinking im going to add more chips next time to see if i can get mine to look sorta like the picture!
I did not care for these cookies. I followed the recipe precisely and I ended up with thin, runny mounds of doughy mess. The second pan came out of the oven the same as the first.
I didn't have enough butter so I used a little butter flavored shortening to make up the difference. This is the best chocolate chip cookie recipe I've tried!! My bf and I thank you! :)
I had given up on making the pefect chocolate chip cookie - the title says it all......"Never Fail"! I followed the recipe exactly. Creamed sugars and butter for about 7 minutes, until fluffy and sugar granulars were blended. As the others recommened to take of oven at 9 minutes. The cookies were perfectly baked. After they cooled, the texture was soft but not mushy. The bottom of cookies were a golden brown. The kids and my husband said they were the best cookies EVER!!!!! This recipe is a keeper!
Finally a simple recipe that actually gives you what you are looking for. If I wanted oatmeal I would have asked for something different, right? Good old fashioned Chocolate Chip!
Re XOJulia- 1 cup of butter is 2 sticks-not three:-) I just made these to the recipe and they were great!! Crunchy, flaky, dense and gooey:-) My new fav chocolate chip recipe-Thx :-)
My kids love these cookies, I had to make them once a week after I found this recipe. By far the best I have ever tasted.
these are absolutely the best cookies!! they really cook up nice and are not flat like some chocolate chip cookie recipes i have tried.
These are a very tasty, easy to make cookie! I didn't have any butter so I followed Crisco's directions for equalling the amount of butter called for here. Added in sixty percent bittersweet chocolate chips,1 cup, and one cup of semisweet chips,with a little cinnamon,and some extra vanilla to counteract the shortening taste. They were crispy on the edges and chewy inside,yum...
This recipe is amazing! I literally almost know it by memory I've done it so many times. I started baking these choc chip cookies when I had 3 roommates, and they'd disappear in 3 days tops (1 batch does about 40ish for me, depending on how big I make them). I also use milk chocolate chips and I read a tip to use salted butter instead of unsalted to help with the dough spreading too much while baking which has worked wonders when I have to bake in a convection oven. Overall: Never fail really means NEVER FAIL!!!
These are the best chocolate chip cookies I have ever made! Followed the directions and set the kitchenaid mixer and they came out perfectly!! I will never make another type of chocolate chip cookie again!! This is a no fail recipe!!
As I was making the dough I was wary because it was sticky, and not as thick as my usual recipe. However, these do not dissapoint! This is now my second time making them, following the recipe exactly, and they are making the house smell amaing! I've played around with different chips (white, milk chocolate, etc), and every type tastes so good! A new staple recipe for sure!
Easy to make and tastes great... and it came out looking like a chocolate chip cookie. It wasn't flat, nor was it fluffy. It's much lighter in color than I'm used to. I made the recipe to a T, and I would suggest less salt next time around. You do have to make large scoops- 2 heaping tablespoons.
Best recipe I have found, and they always turn out amazing! As long as you don't over cook them anyways :) I always keep an eye on them because I like a gooey cookie that's all the way done in the middle but soft all the way to the edges. Top it all off with a glass of ice cold milk and it will make your day!
just finished making these,They are what I consider the perfect chocolate chip cookie. They are slighty crisp,but still chewy. I followed the recipe to the letter. This may be my only recipe for choclate chip cookies!!!!
I doubled the batch and added extra chocolate chips. The cookies were great, soft on the inside and crispy on the outside, perfect!
this recipe sounds good although i never had it but i will try it someday or soon but if i do try it i will garenty that u would like it a lot because i just tried it and it is good
So my husband and I are remodeling our family room, and I am bored, waiting to get to work. So I want to make some cookies. I look, but am short a few ingredients. I made these using 1/2 cup butter/1/2 olive oil, 1 cup brown sugar and 1/2 cup white and threw in white chocolate chips. Best cookies we have ever had!
Buttery, chewy and delicious. We added 1 and 1/2 cups Ghirardelli bittersweet chocolate chips and 1/2 cup sweetened, dried cranberries, and baked them exactly 10 minutes. They're very good.
They failed me!! :(:( I really don't understand why. I did half the recipe, but that shouldn't be the reason... My cookies became burned (really badly) at the bottom. Also, they wouldn't spread out like cookies should - they pretty much stayed in their ball shapes!
This recipe was good, but I there are much better chocolate cookie recipes. I won't make it again.
These turned out perfect! These are the best recipe for chocolate chip cookies I have made. I cooked for 11 minutes as I like mine a bit gooey.
I added a little extra brown sugar, 1 to 1.5 cups of pecans, doubled the vanilla, and used extra coarse kosher sea salt. Best...cookies...ever!
I HAVE TRIED SEVERAL CHOCOLATE CHIP RECIPES AND IF YOUR COOKIES ARE LIKE MINE THEY NEVER COME THE SAME FOR SOME REASON. IF YOU FOLLOW THIS RECIPE AS DIRECTED YOU SHOULD HAVE THE PERFECT CHOCOLATE CHIP COOKIE. I WAS ACTUALLY SURPRISE HOW GOOD IT WAS. I SAW SOME REVIEW IT AS NOT SWEET ENOUGH, HOWEVER I THOUGHT IT EXACTLY HOW IT SHOULD BE AND IT WAS PLENTY SWEET. THIS IS A MUST TRY RECIPE FOR SURE
Excellent! I tend to somehow always botch my cookies, never quite getting it right but THESE cookies come out PERFECT no matter what I do!!! They simply are THE BEST!
Except for the addition of the baking powder, a 1/4 cup more flour and nuts (which I didn't want anyway) this recipe is identical to the Toll House Chocolate Chip Cookie recipe. I tried it because I wanted to see if the baking powder made a difference, which it did. Thanks.
I just got done baking these cookies and they were amazing. My husband loved them. I softened the butter and the brown sugar in the microwave before adding the rest of the ingrediants. I also used a little more vanilla then it called for. Excellent. Will definatly make these cookies again. Thanks for the recipe! yum yum
Just tried this recipe - the taste is PERFECT - but my cookies are quite flat. I will not give up though as I live at a mile high altitude and should have added a little more flour (will try 1/4 to 1/3 cup more next time). But as a sign of hope, they are being eaten quickly by my sons so they might look goofy but they taste GREAT!
Great recipe! I used this recipe for a bake sale at my mom's salon and I'm hoping that I raise enough money to go to my winter camp with our church! Dropped my cookies so that the diameter was about one inch all the way around so they would fit in little baggies and the cookies turned out great! I also used milk chocolate chips rather than semi-sweet because I took a poll at my mother's salon last year to see what was the favorite type of chip out of butterscotch, milk, semi-sweet, wight, and darck chocolate chips. Hope this helps!
these were great cookies, I added about 1 cup of oats as well. Chewy but crunchy all in one, I only baked for 10 min and there were amazing! you dont need that many chocolate chops though, 1 maybe 1.5 cups.
This recipe is definitely a keeper!! My 11 yr old daughter came home from school with cookies on her mind. She found the recipe and started baking. The were soooo good. Well, the next day she took a few to school and shared with her friends. She now has orders, so I guess WE ARE in business (I need my cut for picking up the ingredients!) She has a secret ingredient not included with the recipe...she added a tablespoon of peanut butter. MMMMMMM
These cookies were perfect! They were crispy on the outside, chewy on the inside. I baked them for the minimum time. The only change I made was to use 1-1/2 cups whole wheat flour instead of all white flour.
For years I gave up making choc. chip cookies because using the Toll House recipe they turned out as a gloppy mess. This is the recipe I was waiting for and I think I can blame it for a 2 pound weight gain over the holidays! They are addictive. Thank you for bringing homemade choc. chip cookies back to my house. I mixed semi-sweet and milk choc. chips (ratio 3:1) and it was a perfect blend.
I just got done baking a batch of these. They are excellent. Thanks for sharing.
Great recipe! I added 2 cups of quick oats for an oatmeal chocolate chip cookie lover and it did just great. Will definitely make again!
Very very good tasting cookie. Soft, kinda fluffy not flat, not too heavy or dense, Nice texture. These were very rich, hubby and I could only eat two. He can usually eat half a batch fresh from the oven. I didn't have margarine so I had to use real butter, which may be why they are so very rich and filling. I used candy coated choc chips (mini kisses in the silver bag). 2 cups was more than plenty. A really good cookie, worth making. They won't go to waste here, that's for sure.
These came out great! I followed the recipe exactly and baked the cookies, depending on the batch in the oven, 11-13 minutes, like the recipe calls for. The cookies were nice and chewy! I'll use this one from now on.
best cookies ever,changed only one thing i added 1/2 c of cocoa. now there like brownies.goooood cookies.this recipe is a keeper. needs more stars (10)
