This is a recipe my friends' mom gave me and I thought the cookies were excellent!

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

119.9 calories; 1.3 g protein; 16 g carbohydrates; 17.9 mg cholesterol; 107 mg sodium. Full Nutrition

Reviews (1131)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2003
Deeee-licious! I am drooling thinking about eating another one. The only thing I changed was I used 1/2 tsp of salt...a full teaspoon seemed like just a bit too much. The cookies are wonderful. For those who had trouble...don't forget to only use eggs and butter at room temp. It makes a big difference! Don't use dark cookies sheets...they'll burn. The use of more brown sugar than white sugar keeps these nice and chewy for days! Thanks for the recipe! Read More
(358)

Most helpful critical review

Rating: 3 stars
04/01/2010
I have sort of a love/hate feeling about these. On the up side there's a lot of butter in these cookies and the taste really comes through - they're buttery rich and delicious and there's kind of a sweet/salty thing going on that really is good. On the flip side however there's a lot of butter in these cookies - which makes them not as thick as I prefer and a little on the greasy side. I did add 1/2 tsp. of baking powder in addition to the baking soda to give them a little more lift and as I always do with cookie doughs made with butter I chilled the dough for about an hour. Still they spread quite a bit while baking and a flat spread-out cookie is not very attractive to me. This would be a five star cookie if I was eating them blindfolded! Read More
(19)
1449 Ratings
  • 5 star values: 1041
  • 4 star values: 234
  • 3 star values: 94
  • 2 star values: 49
  • 1 star values: 31
Rating: 5 stars
08/12/2003
Deeee-licious! I am drooling thinking about eating another one. The only thing I changed was I used 1/2 tsp of salt...a full teaspoon seemed like just a bit too much. The cookies are wonderful. For those who had trouble...don't forget to only use eggs and butter at room temp. It makes a big difference! Don't use dark cookies sheets...they'll burn. The use of more brown sugar than white sugar keeps these nice and chewy for days! Thanks for the recipe! Read More
(358)
Rating: 5 stars
08/12/2003
Deeee-licious! I am drooling thinking about eating another one. The only thing I changed was I used 1/2 tsp of salt...a full teaspoon seemed like just a bit too much. The cookies are wonderful. For those who had trouble...don't forget to only use eggs and butter at room temp. It makes a big difference! Don't use dark cookies sheets...they'll burn. The use of more brown sugar than white sugar keeps these nice and chewy for days! Thanks for the recipe! Read More
(358)
Rating: 5 stars
08/05/2003
These were great! When I bake cookies like this though, I bake at 325 for about 10-12 mins, depending on the size. They are chewier that way, so I suggest this method only if chewy is what you like. Read More
(208)
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Rating: 5 stars
02/28/2003
Recipe a 5...Some recommendations, 350 to avoid burning (375 they will begin to burn after 7 min), 1/2 tsp. salt (too salty w/ 1tsp.) and 1/2 cup chopped walnuts or other are a nice addition. The difference in this recipe has to be the ind. beating of each egg and vanilla - that's the key. Read More
(138)
Rating: 5 stars
01/20/2007
My boyfriend LOVED these cookies. I use to make the Mrs. Fields recipe all the time and he thought the cookies were too dry. I made these yesterday and they are already gone!! thanks for the recipe easy to make and I'll be making these many more times in the future. Read More
(98)
Rating: 5 stars
02/02/2003
this was a great recipe made even better by...banana! I didn't have quite enough butter so I put in a stick and a tablespoon that I had and substituted half a medium banana for the rest. it is amazing! just subtle enough to add sweetness and a real melt-in-your-mouth quality. cream it with the butter and sugar and you might need to cook it a little longer. dough is fluffier. great! Read More
(65)
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Rating: 5 stars
01/24/2003
We loved these cookies so much... Now I must say that when I started making these cookies I thought I had a full bag of chocolate chips, well I didnt...LOL..So this is what I did... I used 1/2 cup chocolate chips,1/2 cup white chocolate chips, 1 cup oatmeal, 1/2 walnuts, and also threw in 1 (medium sized) mashed banana that needed to be used... They turned out so delicious!!. I have since made the recipe with the 2 cups of chocolate chips and they are great... This is the recipe that I always use now... Kiki (Brampton,Ont, Canada) Read More
(53)
Rating: 5 stars
09/25/2002
I have to admit I am not a cookie baker. I haven't tasted a good homemade chocolate cookie EVER...until last night when I made this recipe. The cookies are filled with chocolate chips they are gooey and chewy. My husband loved them he even took some to work to share. These are delicious!! Read More
(44)
Rating: 4 stars
05/14/2003
These cookies were ok. They were not crispy. They were more like a cake cookie. Read More
(42)
Rating: 5 stars
02/11/2003
I never found a better cookie than this!Ihad always been useing a different one because I could'nt find another one untill I found the all recipes site.if you want tall cookies add a little more baking soda. Read More
(37)
Rating: 3 stars
04/01/2010
I have sort of a love/hate feeling about these. On the up side there's a lot of butter in these cookies and the taste really comes through - they're buttery rich and delicious and there's kind of a sweet/salty thing going on that really is good. On the flip side however there's a lot of butter in these cookies - which makes them not as thick as I prefer and a little on the greasy side. I did add 1/2 tsp. of baking powder in addition to the baking soda to give them a little more lift and as I always do with cookie doughs made with butter I chilled the dough for about an hour. Still they spread quite a bit while baking and a flat spread-out cookie is not very attractive to me. This would be a five star cookie if I was eating them blindfolded! Read More
(19)