*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.
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.
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!!
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..
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.
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.
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!
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.
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