This avocado and hearts of palm salad is excellent over lettuce, in lettuce cups, or as a dip for tortilla chips.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 cup butter, melted
- 2 cups brown sugar
- 2 eggs
- 2 ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
- In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 174 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 93 mg |
| Sugars | 17 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Add a tsp. of corned starch for fluffy cookies!!
worst cookie recipe ever! huge waste of of time and ingredients.
This is the best recipe! They are delicious!
I made it exactly according to the directions. The cookies were tasty, but no more than any other chocolate chip cookie. The were flat and mushy inside, even after being baked for the allotted time. They weren’t underdone, just mushy.
These were terrible. I’ve made many much more complicated cookies and used this recipe because i was looking for something quick and easy. They came out more like fluffy scones as someone else described. I let the dough set up at room temp and have never had this problem before. They are so bad I might just throw them away.
I veganized these and they were still amazing. I used the “neat egg” (chia & garbanzo mix), earth balance vegan butter, and non-dairy chocolate chips. I also subbed in some wheat germ for flour (so 2/3 cup wheat germ & 2 cups flour), oatmeal for chips (so 1 cup choc chips & 1 cup oatmeal) and added 1 tsp salt & 1 tsp vanilla like others suggested. I took out of oven promptly at 8 minutes and when they solidified they were so delicious and chewy. Thanks for this recipe!
Very good and easy to make . I added vanil!a and salt just be cause so many other recipes do and the vanilla was definitely a nice addition.
I only used half the chocolate chips and I added a tsp of cinnamon and a tsp of vanilla…delicious!!
I followed the suggestions of adding vanilla, and lowering temp to 325 for 10 min. These cookies were great! I used salted butter (which gave more flavor). They were crisp on the outside and chewy in the middle. But they don’t stay chewy. One day old cookies are more crisp than chewy but they are still delicious! I had no issues with flat cookies or cookies that were to biscuit-y. If you want a chewier cookie try playing with the time/temp.
Just ok. Followed the recipe and just didn’t have a great flavor
These cookies looked great, had nice texture, but were on the flavorless side. Won’t make these again.
I found it way too rich! Aa little bit less brown sugar it would have been a little bit better. I also found it a little too dark inside because of the brown sugar, it didn’t look cooked.
Rating is for flavor and texture. The recipe should indicate what size spoonful and how far apart to place them. The cookies stuck to the parchment paper and some were not salvageable. I was very frustrated with the entie experience after removing them from the oven. Probably won’t use this recipe again.
Hands down,one of the the better ones I’ve tried from scratch.Will definitely will baking these as my number one choc. chip recipe.
omg I had a blast making these did not have vanilla extract so I found this recipe turned out wonderful thank you so much and this was my first time making cookies i ended up making chocolate chip with honey roasted pecans… I will definitely save this recipe thanks so much I feel like a real baker now….
this was really good, I made it with my grands and it was amazing. I added some vanilla, cinnamon
I made this recipe as close as I could to the instructions. Since it does not say “unsalted” butter, I assume salted is supposed to be used (I usually bake with unsalted & add salt when needed). Also, the recipe does not call for any salt… In this case I used 1/2 unsalted & 1/2 salted butter (needed to add a little more salt once I tasted the dough). I didn’t sift the flour (& that turned out to be correct). I am usually a flour sifter 🙂 The flavor was OK. I did add vanilla – I can’t imagine baking lots of things without it & chocolate chip cookie recipes are one. I still like my chocolate chip cookies better, but in all fairness, I should make these again using all salted butter and perhaps deleting the vanilla to see if I would love these as much as everyone else does.
Pretty good but given the a mount of butter/ sugar I thought they would melt in the mouth.
Just got these out of the oven and oh my how delicious…. I substituted the flour with wholemeal and they were just too good.
Love these cookies. I’ve made several different kinds of choc chip cookies but this recipe will be a standard from now on. Wonderful!
Loved this recipe! It actually yielded 3 dozen cookies (actually 9 dozen, I tripled the recipe!); I found this astounding because generally I find i usually get less cookies than the recipe says. Anyways, I baked these from a university class of mine and during the process I had to fight off my Dad and my boyfriend! Only think keeping this from a 5 star recipe is that they fell flat, and that was after refrigerating the dough. They did stay chewy though!