These are soft and chewy cookies.

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Ingredients

12
Original recipe yields 12 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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  • Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.

  • Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

411 calories; 23.1 g total fat; 36 mg cholesterol; 220 mg sodium. 51.1 g carbohydrates; 3.7 g protein; Full Nutrition

Reviews (797)

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957 Ratings
  • 5 star values: 707
  • 4 star values: 142
  • 3 star values: 65
  • 2 star values: 26
  • 1 star values: 17
Rating: 4 stars
12/08/2007
The recipe is basically the same as the Toll House recipe with half butter and half shortening. For those that don't know - shortening allows these cookies to remain moist and chewy longer and not get too hard if baked a bit too long (like all-butter ones). Good recipe - it's what I've started to do with most cookie recipes calling for all butter, if I wanted them to come out a bit chewier. Read More
(259)
Rating: 5 stars
12/09/2003
If follwed as written this recipe is AWESOME! (I'm a little puzzled how people can change the recipe substantially by substituting ingredients and expect the same quality in a recipe. Butter and real eggs are what make it good! Duh.) I have tried just about every 5 star chocolate chip cookie recipe on this site and this one is still the best!! Read More
(218)
Rating: 5 stars
06/06/2007
If I could give this recipe one thousand stars I would. If you like bakery style soft pale flat sinful cookies then you better get ready. Suggestions: cream butter vanilla and sugars very well (3-5 min) use all butter (so two sticks ROOM TEMP) and no shortening and watch them like she says and take them out before they brown. My family had stars in their eyes while eating these! You can also freeze some to pull out later if you don't have a lot of people to gobble them up. BTW - people who said this cookie "wasn't soft" try the recipe again and follow the directions to the T. If you didn't get a soft cookie something went wrong.. Read More
(162)
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Rating: 5 stars
01/06/2004
Excellent recipe! I love to bake and cook. I typically use the recipe found in my Betty Crocker cookbook. It's a decent recipe but I wanted to find one that was better. I have tried so many recipes. I was always looking for an Entenmanns-tasting recipe. This one comes so close but who cares...it's close enough. I'll never use another recipe. If you take them out just when the centers do not look "wet" anymore they will be perfect. Tip: To keep them chewy place them in a ziplock bag with a piece of bread. Change the bread as it starts to become stale. Read More
(89)
Rating: 5 stars
02/15/2007
Since I last posted about these "WONDERFUL" cookies. I started making these on my day off Wed. so now the kids in the neighborhood will call and ask are we having cookies this week? I even added some white chocolate chips and mini chocolate chips and peanut butter chips in these together. It also says something about not doubling the recipe. Well I changed mine to 48 servings in which I think is 12 dozen. I cook them for about 10 mins. and they turn out really chewy and little crunchy. But it can be done because I make LOTS for the kids around here. Thanks so for the recipe...and the kids thank you also. Read More
(43)
Rating: 5 stars
10/06/2003
These were really really good. Be sure to watch them in the oven or they won't turn out as soft. But they are great either way!! The salt does need to be increased to 1/2 tsp though. Otherwise perfect! Read More
(39)
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Rating: 5 stars
02/22/2007
These are wonderful. These have definitely replaced my old regular recipe. I think these are even easier to make. The key is definitely to remove them from the oven before golden brown and let finish baking on cookie sheet. Read More
(35)
Rating: 5 stars
05/14/2007
These were great and were still nice and soft the next day. The dough freezes great as well. Read More
(33)
Rating: 5 stars
03/20/2007
I am not the best baker in the world and my biscuits never seem to work but I have my 4th batch in the oven now from trying this recipe for the first time. I do not agree that the cookies are not sweet enough they are perfect. These are easy to make and I would sincerely recommend them.Most excellent Read More
(32)