Beth's Chocolate Chip Cookies

Beth's Chocolate Chip Cookies

681

"Chocolate Chip lovers beware! These irresistible cookies are my own recipe, and they are nice and thick, soft and chewy, and absolutely hard to resist!"
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Ingredients

30 m servings 112 cals
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Original recipe yields 72 servings

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Nutrition

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Place onto ungreased baking sheets.
  3. Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking sheets. Make sure you have lots of ice cold milk!!!

Reviews

681
  1. 802 Ratings

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Most helpful positive review

Great cookie. I was a bit afraid of the flour amount, especially when the dough tasted floury, too. I added a third egg and about 1/4 - 1/2 cup of oat flour to get to a good consistency (if choc...

Most helpful critical review

Taking a survey to determine the best chocolate chip cookie is as impossible as determining the best cola, the best burger, etc. It is sooo subjective. So many variables--the level of ability of...

Taking a survey to determine the best chocolate chip cookie is as impossible as determining the best cola, the best burger, etc. It is sooo subjective. So many variables--the level of ability of...

If I could have given this recipe no stars I would have. An earlier review referred to a "Golf Ball" analogy. They were being kind. The reason you need a lot of ice cold milk (as suggested in...

Great cookie. I was a bit afraid of the flour amount, especially when the dough tasted floury, too. I added a third egg and about 1/4 - 1/2 cup of oat flour to get to a good consistency (if choc...

Great basic recipe! I made a few alterations: I substituted baking POWDER for the baking soda, because it keeps them fluffier, and used 1 1/2 cups brown sugar and 1/2 cup white sugar, to make ...

Oh my god! These were the best chocolate chip cookies I ever made. I've made so many chocolate chip cookies, but I'll never go back to those other recipes - this one is by far the best. I learne...

This is a great cookie recipe - I have made these cookies at least 4 times and have gotten raves every time. It also makes a massive amount (of small cookies) or a medium batch of larger cookie...

Very delicious cookie...soft and chewy, as promised. I really enjoy the texture, which is kind of similar to a really good peanut butter cookie. The taste is unique for a chocolate chip cookie...

I've tried a ton of cookie recipes, and this one is by far my favorite!! I even use the dough (made with EggBeaters) as cookie dough for my homemade cookie dough ice cream. DEFINITELY do not o...

If you flatten the cookies before putting them in the oven, then you will need less time for them to bake, say closer to only 8 minutes. If you do not flatten them and you drop them from a table...