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Yummy Chocolate Double-Chip Cookies Recipe
Yummy Chocolate Double-Chip Cookies Recipe photo by Taste of Home

Yummy Chocolate Double-Chip Cookies Recipe

Read Reviews (7)
5 7
Publisher Photo
“I first made these cookies and sent them to my stepson in the Marines. The next time he phoned, guess what he requested? More of these cookies!” —Marcella Moore, Washburn, Illinois
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 30 servings

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup semisweet chocolate chips
  • 1/3 cup butterscotch chips

Nutritional Facts

1 cookie equals 101 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 89 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chocolate and butterscotch chips.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown (tops will feel soft). Cool for 3 minutes before removing to wire racks to cool completely. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Double Chip Cookies in Simple & Delicious June/July 2011, p53

Nutritional Facts

1 cookie equals 101 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 89 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Reviews for Yummy Chocolate Double-Chip Cookies(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 6, 2013

This is the best and easiest chocolate chip recipe- makes just enough to have around the house for snacks, or easily doubled for crowd

MY REVIEW
Reviewed Jul. 26, 2013

Delicious and easy to make

MY REVIEW
Reviewed Oct. 18, 2012

This made a great cookie. I adapted the recipe, though, in order to make it lower in fat and sugar. I used 1/4 c. Blue Bonnet light stick to replace 1/2 of the butter, then, since I didn't have the sugar twin brown sugar, did 1/4 c brown sugar and 1/2 c. splenda. I substituted 3/4 c. King Arthur White Whole Wheat flour plus 1/2 c. regular flour. Instead of salt, I just used 1 t. baking soda, and 8 oz. sugar free chocolate chips (1 1/3 c). I added 1/2 c. chopped pecans, but that would have been optional. I dropped by rounded teaspoons, still baked for 10-12 minutes, and it made 40 cookies. They were yummy! Thanks for the base recipe!

MY REVIEW
Reviewed Aug. 28, 2011

Not only were these cookies delicious, but I could make a batch so quickly. I didn't have to spend all day feeding cookies sheets into the oven. Definitely a favorite!

MY REVIEW
Reviewed Aug. 13, 2011

Delicious cookie, and very easy to make. The whole family loved them.

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