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When baking this chocolate chip cookie recipe, I am a stickler for using one stick of butter and one stick of margarine—the combination of fats gives the cookies terrific texture. And do not use a scooper—the tool compacts the cookies too much. —Lee Ann Miller, Millersburg, Ohio
This recipe is:
Quick
Nutritional Facts 1 cookie (calculated without pecans) equals 109 calories, 6 g fat (3 g saturated fat), 12 mg cholesterol, 76 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Two-Chip Chocolate Chippers in Taste of Home October 2011, p73
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Reviewed on Jun. 01, 2013 by delowenstein
I'd tried these cookies last year and I found this recipe to be really good! What I did do was make my adjustments to suit my tastes by using 1/2 cup each packed brown sugar and white sugar. I did add 1 tsp. salt & omitted the nuts! I generally don't add nuts to my own cookies as there are folks who are either allergic to nuts or just don't care for nuts! I think that instead of milk chocolate chips, you also can use peanut butter chips or butterscotch chips for variety in chip flavor! In recent times, I've been doing that when I make chocolate chip cookies!I think it just depends on one's taste!Also it depends on what type of chips I have available! I did grease the baking sheets-as a rule, I've done that for easier removal of the cookies from the baking sheets! I also stretch the dough by using a rounded teaspoonful of dough instead of the tablespoon! Thank you, Lee Ann Miller,for this recipe! Dawn E. Lowenstein
I'd tried these cookies last year and I found this recipe to be really good! What I did do was make my adjustments to suit my tastes by using 1/2 cup each packed brown sugar and white sugar. I did add 1 tsp. salt & omitted the nuts! I generally don't add nuts to my own cookies as there are folks who are either allergic to nuts or just don't care for nuts! I think that instead of milk chocolate chips, you also can use peanut butter chips or butterscotch chips for variety in chip flavor! In recent times, I've been doing that when I make chocolate chip cookies!
I think it just depends on one's taste!
Also it depends on what type of chips I have available! I did grease the baking sheets-as a rule, I've done that for easier removal of the cookies from the baking sheets! I also stretch the dough by using a rounded teaspoonful of dough instead of the tablespoon! Thank you, Lee Ann Miller,
for this recipe! Dawn E. Lowenstein
Reviewed on Jan. 14, 2013 by rleiner1
LOVE these cookies! My Friends and family go crazy over these! LOVE all of Leeann's recipes!
Reviewed on Nov. 08, 2012 by Pat6181
This is the only recipe I use to bake CC cookies! It's fabulous.
Reviewed on Nov. 07, 2012 by WendyKat
These are yummy and always a big hit. I reduce the amount of chocolate chips by about 1/2 cup and sometimes use seasonal M&Ms for half the chips.
Reviewed on Nov. 07, 2012 by Linda Katherine
How can there ever be too many chocolate chips in a chocolate chip cookie?!!!
Reviewed on Aug. 19, 2012 by raharwel
Very creamy texture. The dough was easy to work with, not sticky. Very full of chocolate chips. My 12-year-old son declared this a definite do-over!
Reviewed on Feb. 01, 2012 by MissDaisy65
Loved the combination of the two chocolate chips and using butter/margarine. The vanilla pudding gave it a great flavor. Thanks for sharing!
Reviewed on Dec. 27, 2011 by grniis2
These are the best chocolate cookies I have ever made. So soft and chewy. The vanilla adds that little extra flavor. I did omit the nuts, but even with out them they were fantastic. Only chocolate chip cookie I'll make again!!!
Reviewed on Nov. 23, 2011 by aug2295
No complaints with this one! Cookies came out perfect, taste and texture.
Reviewed on Nov. 20, 2011 by gconatser
This recipe is delicious!
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