Nice on a hot day: shrimp, avocado, tomato, and sweet onions with freshly squeezed lime juice.
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups butter, softened
- 1 ¼ cups white sugar
- 1 ¼ cups packed brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the all-purpose flour, cake flour, baking powder and baking soda; set aside.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips by hand using a wooden spoon, stir in walnuts if desired. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 80 mg |
| Sugars | 15 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it, will definitely use this recipe again!
Not the best recipe I’ve used but is still a very good one. Also, about an eighth of a teaspoon of almond extract really enhances the flavor. I noticed it was very sweet so if you don’t like sweet cookies try using a little less sugar. Another is the cookie isn’t as chewy as I thought it would be. But with the recipes faults it is still an enjoyable cookie.
I love this recipe! Super easy directions and they turned out great!
We followed the directions and they came out Great! My husband made sone the size of our pancakes and they are the BOMB!
This is my favorite cookie recipe, everyone I’ve made them for loves them and can’t get enough!
Crispy edges and soft center – a cookies recipe I’ve made five times and every time they turn out great.
I’ve made this recipe 4 times now and every time they come out incredible. I don’t made them jumbo and they’re good all the same. I do use unsalted butter, but that’s the only way I deviate from the recipe
I used 4 cups of flour, these are very good and soft.
Great….smaller scoop yields 82 cookies.
Really enjoy the outcome of this, definitely a go-to recipe for me. My dad and i both prefer chewy vs crispy, and this delivers for me. A couple of times i’ve noticed that after you mix in the flour it gets very dry, this does go away with thorough mixing, so keep at it with the elbow grease!
these are great and since im only 14 they were really easy to make my whole family ate them in 3 days
I liked this recipe but I will stick with the Nestle recipe instead. I love vanilla and I always use extra but seeing this one had a Tbsp. I did not use any additional and to meet it was too much. The dough however cooks up nicely but cost wise you are using more flour.
I likes these a lot because the sugar was not overpowering. The chocolate chips gave it the perfect amount of sweetness!
These are the beautiful and delicious chocolate chip cookies I have ever had!!!! Easy to make and everyone loves them!!
Easy and wonderful
I really hate to say this but I did not care for these.
The best cookie ever! Crisp edges and chewy inside. I followed another reviewer’s tip about cutting out 1/4 cup of all purpose flour. I used 1 cup of whole wheat flour in place of some of the all-purpose flour too. Also cut the sugars down to 1 cup each, as I used chopped milk chocolate instead of semisweet chocolate. I think you would need a bit more than 2 cups of chocolate in-between all the cookies. I also only made 40 cookies, but each cookie being bigger meant that it was chewier too. I baked my cookies for 12 minutes. I like how the recipe specifies to let the cookies cool on the baking sheet. That probably improved the texture of the cookie- the residual heat helped make the outside crisp. Have already saved this recipe and will make again and again!
My Family loved them! Definitely making these again for a bake sale. Would recommend adding 1/2 tbspn of vanilla and just a pinch of cinnamon.
I have made this recipe for five years for the officials and press members at a local district wrestling tournament. Every year, the people can’t wait for me to make the cookies again. If I had a nickel for everyone who asked me about this recipe, I would be rich! They are a complete hit! Note: They are best when eaten within a day or two of baking them.
I made 4 different recipes for Chocolate chip cookies Including the Toll House recipe. This recipe won the vote. Thank you Barbara for sharing.
I do believe these are the best chocolate chip cookies I’ve ever had! My grocery was out of cake flour so I just used regular unbleached, then I substituted coconut oil for 1/2 cup of the butter. Mine were jumbo, about 2 1/2 TBLS of dough per cookie. Perefct!