Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Soft Chocolate Chip Cookies I
Award Winning Soft Chocolate Chip Cookies
Three Hundred Chocolate Chip Cookies
Never Fail Chocolate Chip Cookies
Chocolate Chip Cookies II
MORE
Top Related Articles
Just-Right Rolled Cookies
Perfect Cookies
Printable Cookbooks: Holiday Cookies
Halloween Cookies
Cookies for Calorie Counters
Mailing Cookies
Chocolate: Advice
Decorating Cookies
Visions of Sugar Cookies
Refrigerator Cookies (Video)
Related Collections
Portable Treats
Back to School
Chocolate Chip Cookies
Chocolate Desserts
Cookies
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Soft Chocolate Chip Cookies II
SUBMITTED BY:
Deb Wical
PHOTO BY:
sambuxton1010
"These are soft and chewy cookies."
RECIPE RATING:
Read Reviews
(314)
Review/Rate This Recipe
Original recipe yield 2 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Dec. 9, 2003 by aeposey
X
Full Review
aeposey
Dec. 9, 2003
If follwed as written, this recipe is AWESOME! (I'm a little puzzled how people can change the recipe substantially by substituting ingredients, and expect the same quality in a recipe. Butter and real eggs are what make it good! Duh.) I have tried just about every 5 star chocolate chip cookie recipe on this site and this one is still the best!!
Was this review helpful?
[
YES
]
14 users found this review helpful
If follwed as written, this recipe is AWESOME! (I'm a little puzzled how people can change the...
MORE
MORE
Reviewed on Jan. 3, 2008 by Steph
X
Full Review
Steph
Jan. 3, 2008
This recipe was exactly what I needed it to be. I was looking for a soft but sturdy chocolate chip cookie recipe to use for a stacked cookie cake, and this one fit the bill nicely. I successfully doubled the recipe with no problem. I used butter flavored shortening, and mini chocolate chips. Baked in 8" cake pans, stacked with icing and iced like a cake.
Was this review helpful?
[
YES
]
9 users found this review helpful
This recipe was exactly what I needed it to be. I was looking for a soft but sturdy chocolate...
MORE
MORE
Reviewed on Jun. 6, 2007 by
outnumbered
X
Full Review
outnumbered
Jun. 6, 2007
If I could give this recipe one thousand stars, I would. If you like bakery style, soft, pale, flat sinful cookies, then you better get ready. Suggestions: cream butter, vanilla, and sugars very well (3-5 min), use all butter (so, two sticks ROOM TEMP) and no shortening, and watch them like she says and take them out before they brown. My family had stars in their eyes while eating these! You can also freeze some to pull out later if you don't have a lot of people to gobble them up. BTW - people who said this cookie "wasn't soft" try the recipe again and follow the directions to the T. If you didn't get a soft cookie something went wrong..
Was this review helpful?
[
YES
]
8 users found this review helpful
If I could give this recipe one thousand stars, I would. If you like bakery style, soft,...
MORE
MORE
Reviewed on Oct. 6, 2003 by
SWEETTHING111
X
Full Review
SWEETTHING111
Oct. 6, 2003
These were really, really good. Be sure to watch them in the oven, or they won't turn out as soft. But they are great either way!! The salt does need to be increased to 1/2 tsp, though. Otherwise, perfect!
Was this review helpful?
[
YES
]
7 users found this review helpful
These were really, really good. Be sure to watch them in the oven, or they won't turn out as...
MORE
MORE
Reviewed on Feb. 22, 2007 by
REID5858
X
Full Review
REID5858
Feb. 22, 2007
These are wonderful. These have definitely replaced my old regular recipe. I think these are even easier to make. The key is definitely to remove them from the oven before golden brown and let finish baking on cookie sheet.
Was this review helpful?
[
YES
]
6 users found this review helpful
These are wonderful. These have definitely replaced my old regular recipe. I think these are...
MORE
MORE
Reviewed on Jan. 6, 2004 by TARA1972
X
Full Review
TARA1972
Jan. 6, 2004
Excellent recipe! I love to bake and cook. I typically use the recipe found in my Betty Crocker cookbook. It's a decent recipe, but I wanted to find one that was better. I have tried *so* many recipes. I was always looking for an Entenmanns-tasting recipe. This one comes so close, but who cares...it's close enough. I'll never use another recipe. If you take them out just when the centers do not look "wet" anymore, they will be perfect. Tip: To keep them chewy, place them in a ziplock bag with a piece of bread. Change the bread as it starts to become stale.
Was this review helpful?
[
YES
]
6 users found this review helpful
Excellent recipe! I love to bake and cook. I typically use the recipe found in my Betty...
MORE
MORE
Reviewed on Dec. 8, 2007 by
DAIBREAK
X
Full Review
DAIBREAK
Dec. 8, 2007
The recipe is basically the same as the Toll House recipe with half butter and half shortening. For those that don't know - shortening allows these cookies to remain moist and chewy longer and not get too hard if baked a bit too long (like all-butter ones). Good recipe - it's what I've started to do with most cookie recipes calling for all butter, if I wanted them to come out a bit chewier.
Was this review helpful?
[
YES
]
5 users found this review helpful
The recipe is basically the same as the Toll House recipe with half butter and half...
MORE
MORE
Reviewed on Mar. 20, 2007 by
Nicky O
X
Full Review
Nicky O
Mar. 20, 2007
I am not the best baker in the world and my biscuits never seem to work but I have my 4th batch in the oven now from trying this recipe for the first time. I do not agree that the cookies are not sweet enough, they are perfect. These are easy to make and I would sincerely recommend them.Most excellent
Was this review helpful?
[
YES
]
5 users found this review helpful
I am not the best baker in the world and my biscuits never seem to work but I have my 4th...
MORE
MORE
Reviewed on Feb. 15, 2007 by
Traycee
X
Full Review
Traycee
Feb. 15, 2007
Since I last posted about these "WONDERFUL" cookies. I started making these on my day off Wed. so now the kids in the neighborhood will call and ask are we having cookies this week? I even added some white chocolate chips, and mini chocolate chips, and peanut butter chips in these together. It also says something about not doubling the recipe. Well I changed mine to 48 servings in which I think is 12 dozen. I cook them for about 10 mins. and they turn out really chewy and little crunchy. But it can be done because I make LOTS for the kids around here. Thanks so for the recipe...and the kids thank you also.
Was this review helpful?
[
YES
]
5 users found this review helpful
Since I last posted about these "WONDERFUL" cookies. I started making these on my day off Wed....
MORE
MORE
Reviewed on May 14, 2007 by
kaileila
X
Full Review
kaileila
May 14, 2007
These were great and were still nice and soft the next day. The dough freezes great as well.