Chocolate chip cookies are the best, but these are the best ever! The brown sugar is what makes these cookies so soft and chewy!

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.

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  • In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Partner Tip

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

Nutrition Facts

174 calories; 8.3 g total fat; 25 mg cholesterol; 93 mg sodium. 25 g carbohydrates; 1.8 g protein; Full Nutrition

Reviews (198)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2004
This is GREAT recipe. I am a pastry chef and I use it all the time. The trick is to let it "set up" before you use the cookie dough (that is why some people have greasy cookies etc). Butter has different qualities when it is hot and cold. If you like crispy cookies refrigerate this dough then bake for a slighly longer time. For softer cookies mix dough then let it harden up at room temp. Bake only until edges are set. Finally measure brown sugar accurately--a little over and you will have FLAT cookies! Hope this helps! Thanks Allison for sharing:) Read More
(242)

Most helpful critical review

Rating: 2 stars
01/25/2004
This was a quick easy recipe for chocolate chip cookies but I wasn't happy with the results. Most of my friends & I like the super soft type of chocolate chip cookies but these cookies came out like floury scones instead of cookies that cooked up like little cakes instead of cookies with a high vertical measurement. Also I could taste the 1 teaspoon of baking soda throughout the batch. The batter looked so good I was hopeful but I think a mix of butter & oil or butter & sourcream creates a better cookie softness. 1/2 teaspoon of baking soda is all that's needed not a full teaspoon since it was too much. Vanilla extract would have helped take away some of the floury taste too but that was missing from the recipe. If you love scones however you may like this recipe. Read More
(41)
236 Ratings
  • 5 star values: 159
  • 4 star values: 36
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 11
Rating: 5 stars
02/10/2004
This is GREAT recipe. I am a pastry chef and I use it all the time. The trick is to let it "set up" before you use the cookie dough (that is why some people have greasy cookies etc). Butter has different qualities when it is hot and cold. If you like crispy cookies refrigerate this dough then bake for a slighly longer time. For softer cookies mix dough then let it harden up at room temp. Bake only until edges are set. Finally measure brown sugar accurately--a little over and you will have FLAT cookies! Hope this helps! Thanks Allison for sharing:) Read More
(242)
Rating: 5 stars
02/10/2004
This is GREAT recipe. I am a pastry chef and I use it all the time. The trick is to let it "set up" before you use the cookie dough (that is why some people have greasy cookies etc). Butter has different qualities when it is hot and cold. If you like crispy cookies refrigerate this dough then bake for a slighly longer time. For softer cookies mix dough then let it harden up at room temp. Bake only until edges are set. Finally measure brown sugar accurately--a little over and you will have FLAT cookies! Hope this helps! Thanks Allison for sharing:) Read More
(242)
Rating: 5 stars
06/20/2003
As soon as I saw the brown sugar/butter mixture I knew this would be a fabulous recipe. I am a culinary student in Baltimore MD and I am always looking for new recipes. I am a baking major so I am especially fond of cookies pies cakes etc. But these cookies!!! The end batter is very uniform and not at all sticky. You can easily handle the batter with your bare hands for shaping or whatever. The end baked result is an even textured slightly 'butterscotch' flavored cookie with just the right ammount of sweetness and chewiness. The butterscotch flavor is in no way overpowering. It is just back in the background of the layers of flavor in this delectable cookie. Overall 5 stars and a great end result. Well worth the time. Read More
(50)
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Rating: 2 stars
01/25/2004
This was a quick easy recipe for chocolate chip cookies but I wasn't happy with the results. Most of my friends & I like the super soft type of chocolate chip cookies but these cookies came out like floury scones instead of cookies that cooked up like little cakes instead of cookies with a high vertical measurement. Also I could taste the 1 teaspoon of baking soda throughout the batch. The batter looked so good I was hopeful but I think a mix of butter & oil or butter & sourcream creates a better cookie softness. 1/2 teaspoon of baking soda is all that's needed not a full teaspoon since it was too much. Vanilla extract would have helped take away some of the floury taste too but that was missing from the recipe. If you love scones however you may like this recipe. Read More
(41)
Rating: 5 stars
12/07/2003
These cookies were great! They turned out chewy and with a great flavor. My 2 favorite ingredients in chocolate chip cookie dough (other than the chocolate) are the brown sugar and the butter (hate shortening) so looking at the recipe I knew I had to try it. I added 1 tbsp vanilla and about 1/2 tsp salt used bittersweet chocolate chips instead of semisweet no other changes. I thought the bittersweet chocolate went well with the brown sugar dough by complementing its sweetness. The one I used was Ghirardelli Double Chocolate chips. Thanks for the great recipe! Read More
(18)
Rating: 4 stars
07/14/2003
After reading all of the positive reviews for this recipie I gave it a try. These cookies are very good soft and chewy as promised. They did not go flat when baked. Yummy! Read More
(13)
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Rating: 5 stars
03/27/2003
These cookies are scrumptious! I wanted to give them as Christmas gifts but my husband and kids kept eating them. I add a teaspoon of vanilla and a half teaspoon of salt. Have also added cocoa to make chocolate chocolate chip -- yummy! Read More
(11)
Rating: 4 stars
08/09/2005
Mmm these are so good! I was out of vanilla extract and was so pleased to find a chocolate chip recipe without it! I think my oven might be off by a few degrees but in any case I kept having to adjust the temperature between batches because the bottoms of the cookies would come out burnt. I finally found that 325 degrees F for 10 minutes worked best for me. Read More
(10)
Rating: 5 stars
04/10/2005
I only had one stick of butter so I used half margerine but these were AWESOME. They tasted even softer and chewier the second day. Someone said they reminded them of soft batch cookies and I have to agree. These are definitely worth trying if you like a soft cookie. They came out fairly flat but looked just like I had gotten them from a bakery. The best looking cookies I have ever made. Read More
(10)
Rating: 4 stars
12/07/2003
Truly one of the best choc. chip recipes I've tried from allrecipes. I did half the amount of brown sugar but the flavor was truly delectable (perhaps the brown sugar the use of butter rather than shortening and the salt). It was right on. The consistency was slightly cakey...I'm still looking for the perfect cookie one that's crisp on the edges and chewy inside. However on flavor alone I would give this five stars. Read More
(9)