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Never Fail Chocolate Chip Cookies

"This is a dynamite chocolate chip dough that has never failed me."
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servings 239 cals
Serving size has been adjusted!
Original recipe yields 24 servings (4 dozen)


  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In medium bowl, combine flour, salt, baking soda, and baking powder. Stir with fork so all ingredients are mixed.
  3. In large bowl, combine sugars, and butter. Mix until smooth. Add eggs and vanilla and beat until smooth and fluffy.
  4. Add 1 cup of dry ingredients at a time to mixture until all is incorporated. Stir in chocolate chips. Drop cookies onto ungreased cookie sheet and bake for about 10-15 minutes or until edges are golden brown.

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Read all reviews 293
  1. 347 Ratings

Most helpful positive review

This recipe had more baking soda and/or baking powder per cup of flour than other similar recipes, and I was curious to see how that affected this cookie. I was so afraid it might turn out like ...

Most helpful critical review

The cookie was good. The batter was thick , however mine did spread out a bit thinner then I would of liked- I tried cooking one batch on parchment paper to see if that made a different and it ...

Most helpful
Most positive
Least positive

This recipe had more baking soda and/or baking powder per cup of flour than other similar recipes, and I was curious to see how that affected this cookie. I was so afraid it might turn out like ...

I always use this recipe but I use milk chocolate chips, they're less bitter. I also use whole wheat flour instead of white and it gives the cookies an entirely new taste, both versions are grea...

I think I finally found the chocolate chip cookie recipe I have been trying to find for years. These turned out perfectly for me. I did cook them less than stated because I was looking for a c...

These are crispy, gooey, rich and good! For crispness, don't underbake. They bake up nice and uniform. Actually, they remind me of Toll House slice and bakes! They take a little more time but no...

Dear Becky, We love you, errr, your cookies. Seriously, delicious recipe. As written, delicious, chewy and appeals to a wide demographic (our Japanese friends raved over them!); slightly mo...

After reading the reviews, I decided to cut the salt back to a half teaspooon and just stick with the baking soda leaving out the baking powder. This reminds me a lot of the Tollhouse cookies I'...

I have been on the search for a fabulas Chocolate Chip cookie recipe and I found it. It comes out perfect every time. And the dough is yummy too.

Fabulous, easy, and very yummy. Slight crispness on outside, but overall a chewy cookie. Very good!

Finally a chocolate chip cookie recipe that isn't too dry or too cakey - just how I like it!