*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My chocolate chip cookies are always crispy, and I always wanted to be able to make good, soft, chewy cookies... this recipe worked for me! It made good sized, delicious, soft and chewy cookies. I did need to cook them for a few minutes more than the recipe called for, however.
WOW are these the BEST !!!
You can actually make the dough into a tube (like the Pilsbury cookie dough) wrap it in wax paper and freeze them to use later. You can cut off what you want frozen to cook a couple of cookies at a time. Or you can put them in a container and freeze them and just scoop out what you want.
These cookies do remain MOIST if covered.
THANK YOU so very much for the BEST Chocolate cookie recipe I have ever had. PS.... you can substitute nuts, or raisins, etc. instead of the chocolate chips.
Generally when I bake I give all or most of it away...but not this time. This is the perfect example of why I've seldom strayed from what I've learned works best. The cookies were greasy and flat. (And I didn't even grease the cookie sheets) They're flat tasting as well, probably because there's neither enough vanilla nor chocolate chips. Their unappealing looks are the first indicator they're not good since they're flat and rather anemic looking, and the mouth feel is unpleasant, not "soft" but greasy and mushy. Finally, the recipe is just poorly written. I've never heard, for example, of a cookie dough being "whipped."
Cookies came out yummy :)
So I used that quantity changer because I thought it really was for "12." I didn't only want a dozen cookies that I could maybe finish in one day with my family so I upped it to 18. I also used the suggestions people had - 1 tablespoon of vanilla and substitute a bit of baking powder for the baking soda. Mine definitely didn't come out flat like everyone elses. Since it didn't come out flat, it didn't expand to be gigantic.
I made about 40-48 cookies (I like smaller cookies 3"). I used what the ingredients said if you change the quantity to 18. The things I changed were: 1. 1 tablespoon + a bit more of vanilla extract (the taste came out great), 2. 1 teaspoon of baking soda and 1/2 teaspoon of baking powder (this caused them to come out very fluffy.. I suggest using maybe 1 1/4 baking soda, 1/4 baking powder so they're not flat), and 3. I used 1 cup and 4.5 tablespoons of butter.
all in all, the cookies tasted great. My automatic scaling thing and maybe too much baking powder made them too fluffy. Good easy recipe!
This is an excellent cookie recipe. I've been looking for something that is not cake-like but still turns out soft in the centre. This is definitely the one! I have 3 recommendations: 1. I recommend adding about half a cup chopped pecans Yum! 2.Use about a heaping teaspoon of dough per cookie rather than a tablespoon, 3. Bake the cookies for about 10-12 minutes.
i read all the review and i took the advice to put in baking powder, welll my cookies when kur plots = [ these cookise were bland and it was like the melted in the oven and then they stayed that way! they were soooo thin and bad! i will never make these again!!!!
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