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Soft Chocolate Chip Cookies II

"These are soft and chewy cookies."
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servings 411 cals
Original recipe yields 12 servings (2 dozen)


  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 220 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. 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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Read all reviews 773
  1. 916 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ...

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 ...

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 ve...

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...

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...

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. Othe...

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 le...

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

I am not the best baker in the world and my biscuits never seem to work but I have my 4th batch in the oven now from trying this recipe for the first time. I do not agree that the cookies are no...