Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.
Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.
Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2 1/2 cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.)
Oatmeal-Raisin Chocolate Chip Cookies: Reduce flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed.
Pecan-Chocolate Chip Cookies: Add 1 1/2 cups chopped, toasted pecans with morsels. Proceed as directed.
Almond-Toffee Chocolate Chip Cookies: Reduce morsels to 1 cup. Add 1/2 cup slivered toasted almonds and 1 cup almond toffee bits. Proceed as directed.
Note: For testing purposes only, we used Hershey's Heath Bits O'Brickle Almond Toffee Bits.
Dark Chocolate Chip Cookies: Substitute 1 (12-ounce) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed.
Note: For testing purposes only, we used Hershey's Special Dark Chips.
Chunky Cherry-Double Chip Cookies: Microwave 1 tablespoon water and 1/2 cup dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes. Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/3 cup slivered toasted almonds, and cherries with chocolate chunks. Proceed as directed.
Coconut-Macadamia Chunk Cookies: Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/2 cup sweetened flaked coconut, and 1/2 cup macadamia nuts with chocolate chunks. Proceed as directed.
Same recipe that Toll House has been putting out for years with the exception of 25% less butter. Here's what we do to improve it for consistent results time after time. First thing, substitute the Crisco Butter flavored sticks for the butter and use 1 whole stick at room temperature (that is 1 cup of shortening). Before baking, slightly refrigerate the dough. These two steps make the cookies a bit taller when baked and not flatten out like a pancake. Of course, if you like your cookies to be as flat as roadkill, use the butter and do not refrigerate them. Taste will be the same.....
Replace the butter with butter flavored Crisco and this is the same recipe I've been using since the late 80's (the recipe came from a BF Crisco pull out card in Southern Living!). After years of trying out other chocolate chip cookies in comparison to this one, everyone always prefers this one! It is really the best I've ever made or eaten!
These cookies are amazing! I add little white chocolate chips and toasted coconut shreds. I've used half the amount of butter and they still come out great. My husband loves them - they disappear at our house
Tip: refrigerate overnight, gives flavors a chance to marinate and the cold batter entering the hot oven delivers a better texture cookie. Best chocolate chip cookie recipe I have found. I double the recipe, subsitute the butter for criso butter flavored sticks, scoop the finished dough into gallon size hefty zip lock freezer bag. This conforms to my fridge or freezer much better than a tub. When we want cookies, we just pull out the bag and bake what we want. Delicious.
This was a great chocolate chip cookie recipe. I look forward to trying the variations- especially the peanut butter version! I will definitely save this recipe. The cookies did not spread out too much and tasted great!