Absolutely the Best Chocolate Chip Cookies Recipe

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Most Helpful Positive Review

Mar 10, 2008

Great cookie. I'm very strict about using only real butter in all my baking, but I did give butter-flavored shortening a try and was pleasantly surprised. I followed recipe exactly (unsual for me) and it turned out terriffic. I baked mine for 9 min. for the perfect soft and chewy cookie. Of all the cookie recipes I've tried, these taste almost identical to Mrs.Fields coming out of the oven. It also keeps well the day after. TIP - keep the cookies on the cookie sheet for at least 10 min. if you want the cookies to stay moist and soft longer. The natural steam that forms on the bottom penetrates the cookie keeping them moist. A bakery secret.

—MommyFromSeattle

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Most Helpful Critical Review

Jan 16, 2003

okay, but not absolutely the best chocolate chip cookies I have ever made by far! they turned out flat for me both times I tried them...sorry

—pretty_in_pink_pa

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1,268 Ratings

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Jan 17, 2004

These ARE the best chocolate chip cookies ever! Since I don't care for milk chocolate, I substituted semi-sweet chocolate chips, and I used butter. I also melted the butter before beating it with the sugars; this was a tip from an online "Chocolate Chip Cookie Hints" site. This site also recommended tripling the vanilla. I used 1 tablespoon of regular vanilla (couldn't find the Mexican variety). The cookies were slightly crispy on top and sides, but wonderfully rich and chewy and flavorful in the middle. I just baked them today, and they're already almost gone! Thanks, Nicole!

—AIGEL3

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Jan 04, 2004

A Winner At Our House, according to my 86 year old Cookie Monster Husband. If anyone had a problem with these cookies being grey or too soft or too hard, then it was their problem not the recipe. My husband was shocked that I had got the recipe off the internet, as I am a excellent cook and usually invent my own recipes. I probably did everything wrong as I have Arthritis Hands, so had a problem stirring, so I used my hands. I also shaped the dough into Balls, with my hands, guessing at the size. The cookies baked down to 36 - 3 ½ inch, not too thick and absolutely not too thin wonderful cookies. Baked them on my “REMA” Air Insulated ungreased Cookie Sheets Clicked on recipe to make 36 cookies instead of the 18 in the original. I did not chill the dough followed your recipe to the letter otherwise. Granddaughter and two Great Grandchildren coming to visit for two weeks. Will be busy so I wanted to get some goodies ready ahead of time. After they cooled I placed them into a box separated each layer with a sheet of parchment paper. Wrapped the whole box in Aluminum Foil, and placed into the freezer. Took one out the next day let it thaw our on a parchment paper. They were perfect, and I now will have 30 beautiful and delicious cookies ready for our family, husband gobbled up three before they hardly cooled, saved three for the next day, I pinched off a piece to taste test for quality as I do not eat sweets, these couldn't be better. Thanks, Dewey & Me

—IAMJEWEL

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Sep 10, 2003

YUMMY. I did only use 1 egg...for a chewier "less-cake-like" cookie. And I bought some Mexican Vannila last time I was in Mexico...not very good at all (unless I just got a bad batch?)...don't waste your time buying it. I also used half butter, half shortening...and a little less sugar(s).

—Nicola

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Oct 13, 2011

Good cookies but these aren't a family secret recipe. They're exactly the recipe on the Nestle's tollhouse chocolate chip bag!

—KAYSIEEE

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Oct 14, 2003

A great recipe! While I usually hate it when a reviewer remarks on the changes they made to the recipe, because I did not have milk chocolate I substituted semi-sweet. I also did not have mexican vanilla so I used 6 teaspoons regular vanilla(on another reviewer's suggestion). The recipe made closer to four dozen. Even with the changes I had to makeit was a wonderful recipe that left none for the next day! Thank you.

—KKANOEL

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Sep 25, 2002

I adapted this recipe to lower the fat and am quite pleased with the results. My changes are: 1/4 c. butter flavor shortening; 3/4 c. unsweetened applesauce; 1 tsp. butter flavoring; 1 c. chocolate chips. My cookies were soft and slightly cakey. Had to bake for 20 min. I estimate my version to have about 5g fat per cookie instead of 13g in the original recipe. My husband liked these which surprised me because he's VERY picky about chocolate chip cookies.

—CSANDST1

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Nutrition

Calories
241 kcal
12%

Carbohydrates
28.1 g
9%

Cholesterol
22 mg
7%

Fat
13.7 g
21%

Fiber
0.3 g
1%

Protein
2.7 g
5%

Sodium
180 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Absolutely the Best Chocolate Chip Cookies

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 241
Calories from Fat: 124

% Daily Value *
Total Fat 13.7g 21 %
** Saturated Fat 5.4g 27 %
Cholesterol 22mg 7 %
Sodium 180mg 7 %
** Potassium 25mg < 1 %
Total Carbohydrates 28.1g 9 %
Dietary Fiber 0.3g 1 %
Protein 2.7g 5 %
** Sugars 18.2g
Vitamin A < 1 %
Vitamin C 0 %
Calcium 3 %
Iron 7 %
** Thiamin 9 %
** Niacin 8 %
** Vitamin B6 < 1 %
** Magnesium 1 %
** Folate 13 %

* 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.