Never Fail Chocolate Chip Cookies Recipe -
Never Fail Chocolate Chip Cookies Recipe

Never Fail Chocolate Chip Cookies

Recipe by  

"This is a dynamite chocolate chip dough that has never failed me."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In medium bowl, combine flour, salt, baking soda, and baking powder. Stir with fork so all ingredients are mixed.
  3. In large bowl, combine sugars, and butter. Mix until smooth. Add eggs and vanilla and beat until smooth and fluffy.
  4. Add 1 cup of dry ingredients at a time to mixture until all is incorporated. Stir in chocolate chips. Drop cookies onto ungreased cookie sheet and bake for about 10-15 minutes or until edges are golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2009

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.

Most Helpful Critical Review
Mar 02, 2011

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.

Oct 20, 2007

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.

Jan 19, 2008

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.

Aug 29, 2002

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.

Feb 07, 2011

Dear Becky, 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!

Sep 10, 2011

After reading the reviews, I decided to cut the salt back to a half teaspooon and just stick with the baking soda leaving out the baking powder. This reminds me a lot of the Tollhouse cookies I've been making since I was a small child. I got soft chocolate chip cookies--quite like bakeries make. This will be excellent for school lunches. I plan on bagging them up in snack bags by two's and freezing. They'll be thawed and ready to eat by lunchtime. Very good. I was pleased that I didn't have to chill the dough and these didn't spread a lot, which I was worried about. Next time, I'll add a half cup or so of pecans. NOTE: 350* for ten minutes, letting it rest for a minute on the hot pan, was just right for me.

Jul 25, 2008

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.


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 224 mg
  • 9%

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

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