"These are soft and chewy cookies." — Deb Wical
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packed brown sugar
1 1/2 cups
semisweet chocolate chips
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.
Just finished baking these cookies (followed the recipe exactly) -- they were pretty tasty straight out of the oven. I didn't think they were quite as delicious as some of the other reviewers, but they satisfied my sweet tooth. I might make them again, but I'll probably look for another recipe before I return to this one. These needed a little something extra -- nuts, maybe?
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!!
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..
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Chocolate Chip Cookies II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 208
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