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Cindy's Chocolate Chip Cookies Recipe
Cindy's Chocolate Chip Cookies Recipe photo by Taste of Home

Cindy's Chocolate Chip Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. + chilling Bake: 10 min./batch
MAKES:66 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 10 min./batch
MAKES: 66 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup shortening
  • 2 cups packed light brown sugar
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup chopped pecans

Nutritional Facts

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.

Directions

  1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in chocolate chips and nuts (dough will be sticky). Cover and chill dough for 1 hour.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 11 dozen.
Originally published as Cindy's Chocolate Chip Cookies in Country Extra March 1993, p47

Nutritional Facts

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.

Reviews for Cindy's Chocolate Chip Cookies

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 18, 2014

Great all-round cookie; however, my husband is stuck on the chocolate chip cookie recipe you make with vanilla instant pudding (that is why it is a 4 out of 5). The cookie is soft and has a good overall texture. I did follow the directions exactly but did cut the recipe in half. The key to the soft cookie is refrigerating it for the hour. I recently made the "copy that" Mrs.Field's chocolate chip cooke and the refrigeration was the secret to her recipe as well.

MY REVIEW
Reviewed Apr. 15, 2014

I didn't realize how much these actually made, luckily for me a few fire fighters were stealing them as they cooled down in the kitchen. They came out great and stayed moist, and were a big hit for the Bake event I gave them too.They were perfect, and I plan to bake them again tonight!I also added walnuts

MY REVIEW
Reviewed Feb. 3, 2014

Made these cookies last week for my family. They're a good, basic chocolate chip cookie. Tend to be on the crisper side. If they're too crispy for you, toss a slice of bread in your cookie jar. They'll soften right up!

MY REVIEW
Reviewed Jul. 17, 2013

Perfect cookies! Crunchy outside and soft centers. I used all butter and followed the directions exactly (including chilling for 1 hour!). My only complaint...the 5 lbs I am pretty sure I just gained. Thanks for a great recipe!

MY REVIEW
Reviewed Mar. 19, 2013

I add another cup of flour as these are quite thin with only 4 1/2 cups of flour. Great recipe except for that.

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