If you're of the school that thinks chocolate chip cookies should be soft and chewy, you'll love this recipe. If not, these cookies will change your mind.
1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips (12 oz.)
1 cup chopped pecans (optional)
How to Make It
In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.
Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
Note: Nutritional analysis is per cookie.
Note: Store these cookies airtight for up to 2 days.
I've used this recipe with great success, lots of compliments from everyone who tries them. I can also make them more crispy by baking them a couple extra minutes. Either way, they are really at their best around 10-20 minutes after coming out of the oven, so if you can, make the dough, and leave it in the fridge until you need to bake them, since the baking takes less attention, you can prepare a dinner while you bake the cookies.
First time ever that I've made cc cookies with butter instead of Crisco and I won't make this mistake again. I'm going back to my grandmother's Toll House recipe from about a 100 years ago. I was tempted to try this because of the "thick, chewy" description. These are soft, not chewy; rather bland tasting. I thought they'd spread like cookies made with Crisco, but that didn't happen. They're thick and dense with a cakey texture, not at all gooey. I omitted the pecans but otherwise followed the recipe exactly. I lowered the oven temp as suggested to 375 and timed for 7 minutes, turning halfway through.
If you don't have a good recipe of your own, Google to find one with Crisco or go buy Mrs. Fields. I don't recommend this one at all.
I have always used the recipe on the back of the Nestle chocolate chip package, a tradition for years (been married for 48 yrs). I decided to try this recipe, I was VERY PLEASED with the results, this recipe is wonderful. The high cooking temperature is a little scary, I cooked the cookies just a LITTLE LONGER THAN WHAT THE DIRECTIONS SAID, I FELT LIKE THE COOKIES WERE NOT DONE. Some how I put some expresso powder in the dough, what a great taste, these cookies join the old stand bye, they are just delicious!!!!! The only negative for me is that the recipe does not produce very many cookies, I did not get 28 cookies. They are just wonderful, going to make another batch today!! I always put the white, semi sweet, dark and milk chocolate into my "chocolate chip cookies, try just a touch of expresso powder, it is delicious Countrygirl/North Central Indiana.
I have made these cookies a while back and i didn't cook them at 400 instead i baked them at 350 and they turned out pretty good !! I have made them since and i added walnuts and they were even better than before!!
Thanks For The Recipe ; Sincerely Kind Regards , CookieWoman2559.....
I made these cookies following the recipe and found that they have good flavor & stay fairly soft. My problem is that I believe 400 degrees is too hot for cookies. They burned on the bottom well before they were ready to take out of the oven.
This cookie had a (VERY) slight crunch around the edge (I baked an extra minute to ensure no raw middle). My family likes chewy cookies over crunchy. All of my efforts with Toll House and Mrs. Field's recipes yield flat and crunchy cookies. So I tried this recipe and another recipe I already had in a side-by-side taste test with the family. This one won...hands down (especially with the slight crunch)!
I love this recipe for many reasons. The obvious is they are delicious and they are exactly as I hoped. Secondly, there is no white sugar. Lastly there is just baking soda, and no baking powder. The recipe as written is spot on, its so easy to throw together and fun to do with my 3 year old son! This is my staple recipe for chocolate chip cookies. I used a large cookie scoop, slightly overfilled. My cookies were perfect sized and filled my cookie jar to the brim, they never last long.