Recipe by Becky Held
"This is a dynamite chocolate chip dough that has never failed me."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
2 1/2 cups
semisweet chocolate chips
This recipe had more baking soda and/or baking powder per cup of flour than other similar recipes, and I was curious to see how that affected this cookie. I was so afraid it might turn out like a fluffy cookie, but found it did not. In fact, I really noticed no difference with the extra leavening. Other than reducing the salt to 1/2 tsp., I made the recipe as written, and found not much difference between other recipes I've tried. I chilled the dough for about an hour until semi-firm, dropped the dough with a medium size scoop, and flattened them just slightly before baking. Good, dependable recipe.
The cookie was good. The batter was thick , however mine did spread out a bit thinner then I would of liked- I tried cooking one batch on parchment paper to see if that made a different and it did only slightly. I think maybe the amount of butter caused them to really expand when cooking.
I always use this recipe but I use milk chocolate chips, they're less bitter. I also use whole wheat flour instead of white and it gives the cookies an entirely new taste, both versions are great.
I think I finally found the chocolate chip cookie recipe I have been trying to find for years. These turned out perfectly for me. I did cook them less than stated because I was looking for a chewy cookie and succeeded.
These are crispy, gooey, rich and good! For crispness, don't underbake. They bake up nice and uniform. Actually, they remind me of Toll House slice and bakes! They take a little more time but not much.
We love you, errr, your cookies.
Seriously, delicious recipe. As written, delicious, chewy and appeals to a wide demographic (our Japanese friends raved over them!); slightly modified (aka, 1/2 of the sugar)-still delicious, slightly crispy, and our friends still rave.
We do let the dough sit in the fridge for 10-15 minutes before we drop them on a sheet. And out of the many times that we've made these, only once have we used the full amount of sugar. 1.5 cups is a lot of sugar. That + chocolate is WAY too much sugar! Very unhealthy!
We make these cookies a bit too often . . . if you get my drift! Thanks for the recipe!
I have been on the search for a fabulas Chocolate Chip cookie recipe and I found it. It comes out perfect every time. And the dough is yummy too.
* Percent Daily Values are based on a 2,000 calorie diet.
Never Fail Chocolate Chip Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 112
Find out what to cook for your next BBQ.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
These amazing cookies are good for the heart AND for the taste buds.
See how to make chocolate chip cookies with some cinnamon snap.
Make chocolate chip cookies without an electric mixer.