Soft Chocolate Chip Cookies II Recipe -
Soft Chocolate Chip Cookies II Recipe

Soft Chocolate Chip Cookies II

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"These are soft and chewy cookies."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 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.

Most Helpful Critical Review
Sep 28, 2010

I followed this recipe exactly. In my opinion the recipe calls for too much shortening. I think that was the problem because I could taste the shortening in the cookies.

Dec 09, 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!!

Jun 06, 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..

Jan 06, 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'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.

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.

Oct 06, 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!

May 14, 2007

These were great and were still nice and soft the next day. The dough freezes great as well.


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  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 51.1 g
  • 16%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 23.1 g
  • 36%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 220 mg
  • 9%

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

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