Cindy's Chocolate Chip Cookies Recipe
- 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
- 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.
2 each: 160 calories, 9g fat (4g saturated fat), 20mg cholesterol, 145mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 2g protein.
Reviews for Cindy's Chocolate Chip Cookies
"Yum! Nice chewy crispy cookies."
"Will stick with my 'favorite' recipe of Choc. Chip Cookies. These were 'runny' (I chilled the dough overnight) and not nice looking. They tasted OK while warm.... I followed the recipe given to the nth degree as well!"
"I also added an extra cup of flour to a whole batch. Maybe even could have used more ?? Will see how they go over when eating. Good flavor overall. The first pan turned out like chocolate chip crispies....flat as a pancake and crisp rather than chewy (that was when I added the extra flour)."
"The batter tasted really good! But unfortunately the cookies did not bake well. The tops barely cooked and the bottoms burned up in 8 minutes. So be warned if you make Cindy's cookies don't cook for as long as it says!"
"Have been baking these since I was a wee lass. My family thinks they're lovely, as do I."
"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."
"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"
"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!"
"I add another cup of flour as these are quite thin with only 4 1/2 cups of flour. Great recipe except for that."
"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!!"
"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."
"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."
"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!"
"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."
"I found them too sweet, yet quite bland. Sorry..."
"Quite tasty--makes a softer cookie. Delicious!"