Recipe by Stacey
"This is a recipe my friends' mom gave me and I thought the cookies were excellent!"
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packed brown sugar
2 1/2 cups
semisweet chocolate chips
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!
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!
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.
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.
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.
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!
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)
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Anna's Chocolate Chip Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 56
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