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My husband and two sons try other chocolate chip cookies and tell me there's no comparison with mine. And my husband doesn't even like chocolate! These cookies are nice and crisp, but be sure to not overbake them. —Cindy Utter, Jacksonville, Illinois
This recipe is:
Quick
Nutritional Analysis: 2 cookies equals 160 calories, 9 g fat (4 g saturated fat), 20 mg cholesterol, 145 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Cindy's Chocolate Chip Cookies in Country Extra March 1993, p47
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Reviewed on Mar. 19, 2013 by warrenwoman58
I add another cup of flour as these are quite thin with only 4 1/2 cups of flour. Great recipe except for that.
Reviewed on Jul. 19, 2012 by jcmeduna
This is the chocolate chip cookie recipe I have been looking for!! This truly is the best. I made the recipe as is but instead of butter I used Fleishmann's margarine. I also highly recommend using a silpat baking mat on top of your cookie sheet and under your cookies when baking any cookies, they slide right off! I told my husband that this is the recipe that will keep my 3 little boys coming back to their Mommy as they grow up!!
Reviewed on Nov. 12, 2011 by Trp1118
I don't know what has gone wrong exactly with some of these reviewers but I have consistently made these cookies for the last 3-5 years and it is the ONLY chocolate chip recipe I will use. Everyone who has tried these has said they are the best chocolate chip cookies they've ever had. I follow the recipe exactly and make no adjustments. I use a kitchen aid and always chill the dough. I always have some of this in the freezer and it bakes well every time. The only thing I can think of is the other reviewers weren't chilling their dough long enough. I would give six stars if I could.
Reviewed on Apr. 16, 2011 by henningjr
We give these the highest recommendation. But how interesting that the reviews for this recipe are all over the spectrum... perhaps there are differences in ovens or humidity in different locations that affect the baking and therefore the results. I think the 2 tsp vanilla gives it great flavor. Tried it once with butterscotch chips when out of chocolate. Even better.
Reviewed on Jan. 30, 2011 by Fingland35
They weren't flavorful enough for us. They also did not flatten out themselves during baking so I had to flatten them onto the pan!
Reviewed on Dec. 20, 2010 by bettyw551
I first tried this recipe from my cookbook. I have used many different recipes for chocolate chip cookies, but this one is my favorite. I get rave reviews each time I make them and they don't last long in the cookie jar. They are excellent.
Reviewed on Sep. 18, 2010 by hcdearmore
My husband & sons like this recipe very much. I halve the recipe, and try to take the cookies out of the oven when they are just barely a light brown, otherwise they do get too flat & hard. I also refrigerate the dough for a few minutes (15-20) before cooking it, which seems to keep the cookies from getting too flat. Additional flour, as suggested, sound like a good idea too. I've made this recipe 4 or 5 times now.
Reviewed on Mar. 22, 2010 by J-zel
I found them too sweet, yet quite bland. Sorry...
Reviewed on Mar. 16, 2010 by warrenwoman58
This has become my favorite choc chip cookie recipe. However, I add 3/4 cup of flour as 4 1/2 makes a very thin crispy cookie.I also bake them at 325. They turn out much better with these modifications.It is really good, but if you make as is-not good at all.
This has become my favorite choc chip cookie recipe. However, I add 3/4 cup of flour as 4 1/2 makes a very thin crispy cookie.
I also bake them at 325. They turn out much better with these modifications.It is really good, but if you make as is-not good at all.
Reviewed on Feb. 05, 2010 by crimsonkitten
This was awful. Very crispy cookie with no flavor. You don't even want to eat the cookie dough. Unfortnately it makes a ton of cookies. My husband and kids requested that I don't make it again.
Reviewed on Jan. 31, 2010 by brooksjones7
Quite tasty--makes a softer cookie. Delicious!
Reviewed on Dec. 12, 2008 by Brad French
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