Recipe by Amy Seiter
"These delicious chocolate chip cookies are almost no-fail. No matter what you do with it, they always seem to turn out. Even my ten year old daughter can make them and they still turn out. They are very rich and yummy."
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1 1/2 cups
1 1/4 cups
1 1/2 cups
packed brown sugar
1 (24 ounce) bag
semisweet chocolate chips
I cut this recipe in half EXCEPT the chocolate chips--I used a full bag. My cookies were done at nine minutes baked at 350*. I let them cool on the baking sheet for a minute before pulling them off to cool on the kitchen counter (I don't use cookie racks to cool my cookies--I've always found I get a softer cookie if I let them cool on the kitchen counter.) These turned out like any good chocolate chip cookie, just like they should. The boys enjoyed them. I think these would be good if I added pecans next time.
Its was good but not perfect. The outside was crunchy and the inside is chewy. Not bad.
These cookies had a great taste, but for some reason the texture was more like a biscuit.
fantastic recipe. they took a little longer than listed to cook, but I think that was my oven more than anything.
Awesome recipe! I've made these cookies twice. The second time I added white chocolate chips, pecans, and raisins. It's quick and easy to make, and they're just delicious:)
These came out perfectly for someone who can't quite get the hang of baking (especially cookies), so this is definitely a well named recipe, No-Fail. Will be using this one again and again!
Wonderful recipe! Followed the recipe exactly and the cookies turned out perfect!
the cookies came out tasting fishy, why?
* Percent Daily Values are based on a 2,000 calorie diet.
No-Fail Chocolate Chip Cookies
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 106
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