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READY IN 45 mins

Best Ever Chocolate Chip Cookies II

Read Reviews (181)

"Chocolate chip cookies are the best, but these are the best ever! The brown sugar is what makes these cookies so soft and chewy! " — alison12

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Original recipe makes 3 dozen Change Servings

1 cup butter, melted
2 cups brown sugar
2 eggs
2 2/3 cups all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips

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Directions

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

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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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:)

—CHRISCOOKS

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Most Helpful Critical Review

Jan 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.

—SUZYINSF

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216 Ratings

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Jun 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.

—ADAAM327

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Dec 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!

—Evelena

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Jul 13, 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!

—PERKAK

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Mar 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!

—MARY FINKERNAGEL

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Aug 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.

—Cranappleberri

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Apr 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.

—CORRIE43

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Nutrition

Calories
174 kcal
9%

Carbohydrates
25 g
8%

Cholesterol
25 mg
8%

Fat
8.3 g
13%

Fiber
0.8 g
3%

Protein
1.8 g
4%

Sodium
93 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Ever Chocolate Chip Cookies II

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 174
Calories from Fat: 75

% Daily Value *
Total Fat 8.3g 13 %
Saturated Fat 5g 25 %
Cholesterol 25mg 8 %
Sodium 93mg 4 %
Potassium 65mg 2 %
Total Carbohydrates 25g 8 %
Dietary Fiber 0.8g 3 %
Protein 1.8g 4 %
Sugars 17g
Vitamin A 3 %
Vitamin C 0 %
Calcium 3 %
Iron 9 %
Thiamin 8 %
Niacin 8 %
Vitamin B6 < 1 %
Magnesium 5 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.