Melt in your Mouth Cookies II

Rating: 3.57 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

By making your own brown sugar, these cookies will be the chewiest and moistest ones you'll ever make.

By Kira

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Recipe Summary

Servings:
12
Yield:
2 dozen
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Mix together butter with 1/2 cup white sugar.

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  • In a separate bowl, mix 1 cup white sugar with 2 tablespoons of molasses. Add to the butter/sugar mixture. Add one egg and and vanilla. Then slowly add salt and baking soda. Stir in flour and chocolate chips.

  • Bake at 375 degrees F (190 degrees C) for 9 minutes and enjoy!

Nutrition Facts

Per Serving:
427 calories; protein 3.7g; carbohydrates 59.2g; fat 21.5g; cholesterol 48.7mg; sodium 398.3mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

MRSKNIGHT
Rating: 5 stars
10/23/2004
These cookies are deee-lish! I followed the recipe exactly and they came out perfect. Classic Chocolate Chip. I find using a fork THROUGHOUT the blending steps really helps. Tip for anyone making cookies: ALWAYS UNDERBAKE COOKIES! Practically everyone prefers a soft tender cookie over a hard one. Even if you pull them out and they look really soft in the middle its okay. As long as the edges are "set" they'll be perfect once cooled. Read More
Helpful
(4)

Most helpful critical review

JSPIVEY
Rating: 2 stars
10/28/2002
These cookies were neither chewy nor moist. They spread out over the cookie sheet until they looked like pancakes. The flavor was ok but they were too crunchy and brittle to enjoy. Read More
Helpful
(3)
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
MRSKNIGHT
Rating: 5 stars
10/23/2004
These cookies are deee-lish! I followed the recipe exactly and they came out perfect. Classic Chocolate Chip. I find using a fork THROUGHOUT the blending steps really helps. Tip for anyone making cookies: ALWAYS UNDERBAKE COOKIES! Practically everyone prefers a soft tender cookie over a hard one. Even if you pull them out and they look really soft in the middle its okay. As long as the edges are "set" they'll be perfect once cooled. Read More
Helpful
(4)
crunchylactavist
Rating: 4 stars
05/17/2010
I substituted half the butter with an applesauce/coconut oil combo and 3/4 cup all-purpose flour with a white whole wheat/sorghum combo. It was warm in my kitchen and I noticed the dough was a little wet so I added an additional teaspoon of flour and then decided to refrigerate the dough for 20 minutes before baking. They came out perfect but definitely don't let them overbake or they will get crunchy Read More
Helpful
(3)
JSPIVEY
Rating: 2 stars
10/27/2002
These cookies were neither chewy nor moist. They spread out over the cookie sheet until they looked like pancakes. The flavor was ok but they were too crunchy and brittle to enjoy. Read More
Helpful
(3)
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Shelly
Rating: 5 stars
02/28/2011
My husband said these were the best chocolate chip cookies ever. The only thing I changed was reduced the butter to 3/4 cup. Yummy! Read More
Helpful
(1)
S
Rating: 5 stars
06/28/2012
I needed a brown sugar-less recipe and these were great! Reduced butter to 3/4 c like one of the other reviewers to make things easier and creamed all the sugars with the butter before adding the other ingredients. These were delicious! Read More
Helpful
(1)
Ned Leavitt
Rating: 3 stars
02/24/2013
Chill your dough! Read More
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Peter Pratt
Rating: 1 stars
09/25/2013
this is absolutly the worst mess ever if i could i would rate this -10 stars. wasted my chips and everything in this recipe. Read More
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