Chocolate Chip Cookies

Chocolate Chip Cookies

  • Prep Time: 20 mins
  • Total Time: 35 mins
  • Yield: 72cookies (Varies depending on the size of cookie)

    • About This Recipe

    “If you want to have ready-to-bake cookies, you can drop teaspoonfuls of cookie dough onto a baking sheet covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Drop oven temperature to 350 degrees when baking, and expect the cookies to take a little longer to bake than normal.”

    Ingredients

  • 3/4 cupmargarine, softened
  • 3/4 cupbutter flavor shortening
  • 1 1/2 cupsbrown sugar, lightly packed
  • 3/4 cupsugar
  • 3eggs
  • 3tablespoonslight corn syrup
  • 3tablespoonswater
  • 3teaspoonsvanilla
  • 3 3/4 cupsflour, unsifted
  • 1 1/2 teaspoonsbaking soda
  • 3/4 teaspoonsalt
  • 3cupschocolate chips, semi-sweet

    • Directions

  • Preheat the oven to 350°F and place baking rack in middle of oven.
  • In a large bowl combine flour, baking soda and salt; set aside.
  • In a seperate bowl cream the margarine and butter flavored shortening.
  • Add the sugars and beat until creamy.
  • Add the eggs to incorporate.
  • Add the corn syrup, water and vanilla extract, mix well.
  • Gradually blend in the flour mixture to the creamed mixture and mix well.
  • Stir in the chocolate chips; make sure they are evenly distributed.
  • Drop by teaspoonfuls onto an ungreased cookie sheet, about 1 inch apart and bake until the cookies are slightly underdone, between 10-12 minutes (maybe longer, depending on your oven’s calibration).
  • The centers should be just set and a light golden brown. They will continue to cook, from the heat in the cookie sheet, after they are removed from the oven.
  • Drop by rounded teaspoonfuls onto cookie sheet.
  • Allow to cool on cookie sheet for 1 minute before removing to cooling racks until they are completely cooled.Enjoy!

    • Reviews

  • “I like the flavour, but I found that 15 minutes in the oven was too long.The cookies came out too crispy.Shave off a few minutes and they are softer.Very delicious though.Thank you.”

  • “I thought I lost this recipe a few years ago when my computer crashed. I’m so glad I found it! I always get compliments on them. During Christmas, I add one teaspoon peppermint extract and crushed candy canes! Mmmmmm.”

  • “very good, baking took about 10 minutes in my oven, and came off the baking sheet fine when i waited a couple of minutes for them to harden after coming out of the oven. they didn’t spread much but for me, that just meant i could fit more on the sheet and do less batches..you could always flatten them with a fork after spooning on the batter if you want. i think 3 cups of chips would be way too many, i put just under 2 cups and even that is borderline…from now on i’ll use 1.5 cups”

  • “Great tasting cookie!I didn’t have margarine on hand so I used butter.Next time I will make them using margarine to see what the difference is.Thanks for a great recipe.”

  • “I made these for my good baskets on monday they were very good. and pretty simple i chilled the dough overnight just because i wanted to make the dough the night before i made them they were soft and mine weren’t flat at all but anyways these will most likely stay on my list for next year”

  • “These cookies were chewy and very tasty, but mine came out extremely flat, and they were fragile (I baked them on parchment paper after the first batch stuck hopelessly to the cookie sheet and fell apart).Next time I think I’ll try omitting the water and chilling the dough for a while before baking.(note – I used 1/2 cup butter and 1 cup regular shortening.)Still looking for that perfect recipe…”

  • “I made these cookies but altered the recipe a bit. I left out the water and the corn syrup and reduced the vanilla to 2teaspoons. They turned out great. If you are looking to get a flatter cookie, try dropping the sheet pan on the counter just as you take them out of the oven. I do this and they collapse.”

  • “I’m very disappointed! =( I made these hoping I finally found a cookie that would “spread out” and go somehwat flat while baking. I always get mile-high cookies which I did not want! These did not spread out at all, and look nothing like the photo! =( They tasted good, but don’t look it. Thanks for the recipe, though. =)”

  • “Awesome flavor and texture!”

  • “Your cookies taste so good!!”

  • “These were pretty good! One comment was they were too sugary and they do have more sugar than my regular recipe, but I also used a combo of milk chocolate chips and semisweet which I’m sure contributed to the sugary taste since we normally use semi sweet only so I would definitely recommend NOT using milk chocolate chips due to the high sugar content. I cut this recipe down by 3 easily and still got 30 good sized cookies.”

  • “I made ONE mistake but the cookies still turned out! I accidentally used3 cups of bread flour before I realized and switched the last 3/4 cup to regular. I worried but remembered that “Good Eats” has a recipe making chewy choc. chip cookies that uses bread flour. Well, my cookies did turn out thicker than your photo, but were still crunchy with a bit of softness inside. Next time I will be more careful! Thanks Carla, for posting another great recipe.Roxygirl”

  • “Thank you Carla!! I have a real problem with cookies because I always eat way too many — freezing the pre-measured dough was easy to do and I can bake a couple at a time in my toaster oven and not feel guilty.Is it the corn syrup that makes them so delicious?I’m making another batch of dough tonight and adding pecans! Hmmmmm, pecans and chocolate chips….ok, gotta go!!”

  • “This recipe beats MY MOM’S old-time favorite recipe off the Lady Lee (remember that brand? Lucky’s gocery store brand) Semi-Sweet Chocolate Chips bag. (I know it by heart.) Sorry mom.”

  • “GREAT COOKIE! I used all brown sugar because my husband is a borderline diabetic and I avoid white sugar if possible. I made several pans then got tired and put the dough into the fridge. Next day I finished with excellent results! Thanks for sharing a great recipe, Carla!UPDATE!!! This recipe is SO fantastic I decided to modify for Christmas cookie gifts! I added red and green M&M’s and they are wonderful. This recipe makes so many cookies it is really economical for Christmas baking. Thank you again, Carla and Merry Christmas!”

  • “Flat cookies and on the too sweet side.I added baking powder and extra flour to try to get them to rise a little and it didn’t work.”

  • “I used another user’s suggestion and substituted milk for the water. I didn’t have any corn syrup so I left it out, but the cookies came out great!! Simple, basic, and good. Just what I was looking for.”

  • “Great cookies!they were wonderful.. My daughter just messed up the recipe.She thought it was too think and added more flour.Now we have little chocolate chip cakes.I suggest that you add the part about putting them in the freezer at the bottom! Its a very important step.Haha Yet the cookies, when remade, turned out great!Veggie oil works find instead of the corn syrup, and I cooked them for all 15 minutes.”

  • “Wow, these are the best chocolate chip cookies I’ve ever had. Didn’t have corn syrup so I used vegetable oil instead. FANTASTIC!”

  • “These turn out wonderful. My 5 year old and I made them.Followed the recipe exactly (even had to cook them for 10-11 mins.) and everything came out beautiful.The only problem, and everyone should read this before they make this recipe, make sure you have enough milk to eat them with.”

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