This is a dynamite chocolate chip dough that has never failed me.

Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In medium bowl, combine flour, salt, baking soda, and baking powder. Stir with fork so all ingredients are mixed.

  • In large bowl, combine sugars, and butter. Mix until smooth. Add eggs and vanilla and beat until smooth and fluffy.

  • Add 1 cup of dry ingredients at a time to mixture until all is incorporated. Stir in chocolate chips. Drop cookies onto ungreased cookie sheet and bake for about 10-15 minutes or until edges are golden brown.

Nutrition Facts

239 calories; protein 2.5g; carbohydrates 31.8g; fat 12.4g; cholesterol 35.8mg; sodium 223.5mg. Full Nutrition
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Reviews (303)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/19/2009
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 More
(119)

Most helpful critical review

Rating: 3 stars
03/02/2011
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. Read More
(8)
361 Ratings
  • 5 star values: 254
  • 4 star values: 81
  • 3 star values: 12
  • 2 star values: 10
  • 1 star values: 4
Rating: 4 stars
02/18/2009
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 More
(119)
Rating: 4 stars
10/20/2007
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. Read More
(90)
Rating: 5 stars
01/19/2008
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. Read More
(84)
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Rating: 5 stars
08/29/2002
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. Read More
(54)
Rating: 4 stars
02/07/2011
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! Read More
(37)
Rating: 4 stars
09/10/2011
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. Read More
(28)
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Rating: 5 stars
07/25/2008
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. Read More
(27)
Rating: 5 stars
04/17/2008
Fabulous easy and very yummy. Slight crispness on outside but overall a chewy cookie. Very good! Read More
(23)
Rating: 4 stars
07/13/2003
Finally a chocolate chip cookie recipe that isn't too dry or too cakey - just how I like it! Read More
(23)
Rating: 3 stars
03/02/2011
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. Read More
(8)
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