Liz's Astounding Chocolate Chip Cookies Recipe - Allrecipes.com
Liz's Astounding Chocolate Chip Cookies Recipe

Liz's Astounding Chocolate Chip Cookies

Recipe by  

"These cookies are moist and full of chocolate, they're really delicious. You'll probably want to throw away your old chocolate chip cookie recipe."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, cream shortening and sugars. Add beaten egg and vanilla, mix well. Sift flour, baking soda and salt together. Stir into creamed mixture; blend thoroughly. Fold in chocolate chips.
  3. Drop by teaspoon onto cookie sheets. Bake in oven for 6-9 minutes, depending on size. Do not overbake. Cookies should be a little brown around the edges when taken out. Let cookies cool for a few minutes before removing from baking sheet. Finish cooling on rack. NOTE: If you use miniature chocolate chips, you can decrease the amount needed in recipe from 11/4 cups to 1 cup and not affect the quality of the cookies.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2005

This recipe is the ultimate chocolate chip recipe! It's better than your average bakery cookie and it completely satisfies a craving for chocolate with it's enormous amount of chocolate chips. Usually when I make this I make a double batch, which makes up to 4 dozen or even more! This is my ulitmate favourite recipe!

 
Most Helpful Critical Review
Mar 01, 2005

I only made 3 of these cookies for my dad. I did not want any temtation. And because I didnt try one I will have to take my family word for it..."They were OK."

 
Aug 19, 2006

This was the first item I ever made and learned in junior high school (back in 1972). It is much better if you use butter crisco, use whole chuck chips, some whole nuts, and you must sift! The key is to not use a blender when adding the dry ingredients. Use a wooden spoon. They are great and beautiful!

 
Feb 17, 2004

This recipe was FANTASTIC! I loved it and my family loved it. Just microwave them for 30 seconds and they will be very soft. thanks for this recipe!

 
Aug 20, 2008

These were sweet cookies, nice flavor but you def have to use the semisweet chips for this one, a milk choc chip would be too sweet a cookie. They were different almost like there was a coating of crispy sugar on the outside. I'm not quite sure how to describe it - sandy? Mine took almost 11 minutes to cook though. Overall, they were okay and both my guys said, "Mmmmmmmm".

 
Feb 17, 2011

These are great cookies; although, you would have to make these pretty tiny to get 48 cookies. I chose to make giant cookies and used my 1/4 cup scoop. I only ended up with 10 cookies. But even if you got 2-3 cookies for every 1 that I made, that's only 20-30 cookies. Still, these turned out beautiful. I used 1/4 cup butter and 1/4 cup shortening. Perfectly round, with a little crisping around the edges and a soft, chewy center. I actually like that it doesn't make a lot of cookies, because I like to try new recipes daily and don't need a lot of "extras" around. Thanks!

 
Feb 15, 2008

These are good but not the best. They have too many chips in them and not enough salt. I increased the recipe to 72 servings. I think if I were to make them again I would increase the salt to 1 tsp instead of 3/4 tsp and I would only use 2 1/2 cups of chips instead of 3 1/2 cups. I also added nuts as my family thinks it isn't a good cookie if it doesn't have nuts.

 
Sep 04, 2003

A great recipe for high altitudes. I loved it!

 

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Nutrition

  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 42 mg
  • 2%

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

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