These mouthwatering chocolate chip cookies nearly never fail. They always seem to work out, no matter what you do. My kid, who is eleven years old, can make them and they still turn out. They are delicious and quite rich.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 42 |
| Yield: | 3 1/2 dozen |
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups butter, softened
- 1 ¼ cups white sugar
- 1 ½ cups packed brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 (24 ounce) bag semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
- In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 170 mg |
| Sugars | 22 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This is a wonderful chocolate chip cookie recipe. I made according to directions and they were delicious. As far as how long they bake, everyone’s oven is different, but I baked them as the recipe called for. You just have to pay attention when the first batch is done and tweak the time as you bake the rest of the cookies.
I love this recipe! My sister says it deserves 100 stars, but we can only put up to five. These are definitely the classic, wonderful chocolate chip cookies I hoped for.
Really nice chocolatey chip cookies but I cut back on the chips – was a bit sweeter than I like. Nice texture and a complete hit at a potluck BBQ
I love to use this recipe and then add ingredients to it when I feel like changing it up. I always make sure to cut the recipe in half and it still makes a ton of cookies because I don’t make them too big. A big thing is to make sure that you let them cool for a while before trying to take them off the baking sheet. I think I’ll try adding m&ms next. Update: 5/13/17 Added peanut butter chips to the recipe and the cookies came out amazing!!
They turned out so perfect.
This is the first time I’ve made chocolate chip cookies in a long time, and it was a big hit. Aptly named the “no fail” chocolate chip cookies, this recipe was clearly no fail. The only complaint I have is that it was difficult to take the cookies off the baking sheet. Therefore I greased the baking sheet with butter for the second batch. I would also advise to remove the cookies from the baking sheet within 5 minutes of taking it out of the oven so that it doesn’t harden on the baking sheet and be difficult to remove.
I let cool on the cookie sheet as it said and the cookies burnt on the bottom. I suggest to take them off and put on wax paper and cooling rack to cool.
the cookies came out tasting fishy, why?
These came out perfectly for someone who can’t quite get the hang of baking (especially cookies), so this is definitely a well named recipe, No-Fail. Will be using this one again and again!
Wonderful recipe! Followed the recipe exactly and the cookies turned out perfect!
Its was good but not perfect. The outside was crunchy and the inside is chewy. Not bad.
Awesome recipe! I’ve made these cookies twice. The second time I added white chocolate chips, pecans, and raisins. It’s quick and easy to make, and they’re just delicious:)
I cut this recipe in half EXCEPT the chocolate chips–I used a full bag. My cookies were done at nine minutes baked at 350*. I let them cool on the baking sheet for a minute before pulling them off to cool on the kitchen counter (I don’t use cookie racks to cool my cookies–I’ve always found I get a softer cookie if I let them cool on the kitchen counter.) These turned out like any good chocolate chip cookie, just like they should. The boys enjoyed them. I think these would be good if I added pecans next time.
These cookies had a great taste, but for some reason the texture was more like a biscuit.
fantastic recipe. they took a little longer than listed to cook, but I think that was my oven more than anything.