Chocolate Chip Cookies

Made  times
ngarland1 0

"Have you been looking for that perfect chocolate chip cookie? I have tried over two hundred "perfect" chocolate chip cookie recipes and finally found it. They stay soft and gewy after baking. However, only good for a couple days so do not make them too ahead of time! :-]"
Added to shopping list. Go to shopping list.


2 hrs 48 mins 24 servings yields 2 dozen
Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  • Ready In

  1. *Take the butter and margarine out of the refrigerator and set on countertop and allow to come to room temperature before making cookies*
  2. *Use the WHISK attachment for the blending of all ingredients!*
  3. Using the whisk attachment on your mixer at home, blend together the butter and margarine for 30 seconds. Scrape bowl and repeat. Add granulated sugar and brown sugar, blend together for another 30 seconds. Next add baking soda and salt, blend together for another 30 seconds. Then add the eggs and the vanilla, blend together for another 30 seconds. Scrape bowl and repeat. Then add the flour, 1 cup at a time, and whisk just enough to blend. Once all flour is in, scrap bowl and blend together for 30 seconds. Finally add chocolate chips and walnuts if desired and fold in with spatula.
  4. Scrape the sides of the bowl, start at the top and scrape straight down, go all the way around the bowl. Cover and refrigerate for 2 hours or over night.
  5. Preheat oven to 350 degrees. Uncover the cookie dough and scoop 6, 1 tbsp per cookie, and place on a baking sheet. (Only 6 cookies per sheet) Bake cookies for 11 to 13 minutes until lightly golden brown on top, remember you want them to be a little gooey. Place the cookie dough back into the fridge in between baking cookies so the dough stays relatively firm. Enjoy!!