If you're of the school that believes chocolate chip cookies should be soft and chewy, you'll love this recipe. These superb cookies are made with lots of butter and a combination of white and brown sugars to produce a rich and chewy cookie with caramelized edges. The recipe also has more brown sugar than white sugar which gives the cookies a more caramel flavor. The cookie dough is easy to work with -- however, you may need to chill the dough before baking as the dough has a tendency to sometimes be soft because of all the butter.
8693 people marked it a Favorite, 4890 people marked it a TryYield: 36 Servings Ready in 25 minutes
ak307 , 1 years agoDelish! I added a sprinkle of cinnamon to the dry mix. I made 25 bigger cookies from this mix, and found that 12 minutes at 350 was about perfect. I used salted butter because that's all I had-they turned out fine. My chocolate chips weren't quite frozen, just chilled. I would make these again and maybe try 1/2 chocolate chips and 1/2 peanut butter morsels.
ees55 , 1 years agoGood cookies, but not my favorite chocolate chip recipe. Mine came out tasting more like sugar cookies with chocolate chips (following the recipe).
lkolec , 1 years agoThese tasted very good. The only thing I didn't use was the lined paper when baking tends to burn more on the bottom first. Had to turn them over to complete the baking process. Took around 15 min each batch. Thanks for posting.
bugzbrown , 1 years agoOk. I will probably adjust the level of Brown sugar and butter... not as chewy as I had hoped for.