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Chocolate Chip Butter Cookies

Rated as 4.28 out of 5 Stars

"'At the downtown Chicago law firm where I work, we often bring in goodies for special occasions,' informs Janis Gruca of Mokena, Illinois. 'When co-workers hear I've baked these melt-in-your-mouth cookies, they make a special trip to my floor to sample them. Best of all, these crisp, buttery treats can be made in no time.'"
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Ingredients

30 m servings
Original recipe yields 24 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a microwave or double boiler; stir in vanilla. Cool completely. In a large bowl, combine flour and sugar; stir in butter mixture and chocolate chips (mixture will be crumbly).
  2. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375 degrees F for 12 minutes or until edges begin to brown. Cool on wire racks.

Reviews

Read all reviews 39
  1. 46 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

First try out of the oven and I was a little skeptical..wasn't what I was expecting. More shortbready..but I decided to dip one end of the cooled cookies in melted milk chocolate and drizzled w...

Most helpful critical review

These were okay. They are a bit bland and pretty dry.

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First try out of the oven and I was a little skeptical..wasn't what I was expecting. More shortbready..but I decided to dip one end of the cooled cookies in melted milk chocolate and drizzled w...

I substituted chocolate-covered, candy-coated sunflower seeds for the mini chocolate chips - and wish I hadn't. The cookie suffered for it, and would have been infinitely better with the chocol...

Simply awesome! Janis says it all in her description--melt-in-your-mouth, crisp, and buttery. I added 1/2 cup ground pecans and drizzled white chocolate over the top. So easy and one of the best...

These cookies were very good. Nice buttery, shortbread-like texture. I left them a little underbaked so that they weren't crisp - more like melt in your mouth. Great recipe, and great to know...

This cookie is quite different from the chocolate chip cookies that I am used too: it is more crunchy, than soft; it is very thick; and it is not as sweet as usual ones. Yet, Despite all its qui...

Yummm!!! Didn't change a thing and even my husband, who doesn't do a lo of sweets, loved them.

These cookies are really good, and so easy to make. I like to bake mine about 9 minutes which makes them less crispy. I also like to add pecans sometimes. I find that they taste much better t...

loved these! And you really could top them with anything! I had coconut pecan icing... I heated it up with some chocolate chunks that melted nicely with it and just plopped it on! Delicious!

I just wanted to let you know Janis that these cookies are as sweet as you are. I changed up the recipe in my second batch and used French Vanilla extract and carmel extract. It gave it a differ...