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

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I first time I made these cookies, I 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


  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups 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: 101 calories, 5g fat (3g saturated fat), 15mg cholesterol, 89mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 1g protein.


  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

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laceyest User ID: 3475325 237212
Reviewed Nov. 12, 2015

"I've been making these for years. They are delicious. I make a bigger batch and use an entire bag of chocolate chips as well as an entire bag of butterscotch chips."

hotfudgesundae User ID: 3463962 235566
Reviewed Oct. 24, 2015

"Good cookies, next time I'll double the batch!"

RenaDiego User ID: 7914955 226898
Reviewed May. 25, 2015

"I haven't tried these yet, but it's basically the Toll House chocolate chip cookie cut in half minus the white sugar and added butterscotch chips.

Brown sugar produces a softer brown cookie while the white produce a crunchier and lighter colored cookie. If your cookie comes out flat...1. Make sure you use butter not margarine. 2. Make sure your butter is not melted. It needs to be softer with a bit of chill to it. 3. Increase your flour 1/4 cup. 4. Refrigerate your dough for at least 30 mins to help reduce the butter from melting fast and spreading flat. Refrigerating also gives it a better flavor.
I have A LOT of dark brown sugar I need to use up and this is a great idea! Thank you for sharing your family recipe and I'm so glad your step son enjoyed it with his fellow members! What a wonderful step mother you must be!"

kballet User ID: 8255423 223994
Reviewed Apr. 2, 2015

"This is magnificent! They are great just with just chocolate chips, or with butterscotch. They're best warm, when the chips are gooey. This will always be my go-to cookie recipe!"

ImLDS User ID: 7650583 222904
Reviewed Mar. 16, 2015


ashlantic User ID: 8092001 168961
Reviewed Nov. 11, 2014

"Awesome recipe. I don't agree that it yields 2 and a half dozen though. I got about a dozen 2 inch cookies."

lhtm1964 User ID: 5710828 76239
Reviewed Nov. 8, 2014

"These are great cookies. We eat plant based and they crossed over really well - used coconut oil instead of butter, flax seed egg instead of an egg and vegan chips. Sometimes the change over isn't great but this one was."

laura78 User ID: 6839070 108234
Reviewed Oct. 16, 2014

"These have quickly become one of my favorite cookie recipes. Have to make at least a double batch each time. But, I was wondering why they flatten out so much after letting them sit for 3 minutes after baking. I follow the recipe exactly, but they look more like the picture when they first come out of the oven. They get flatter and darker as they sit. Why is this?"

pajamaangel User ID: 1603339 80910
Reviewed Jul. 24, 2014


mamaknowsbest User ID: 5826120 99805
Reviewed Jul. 11, 2014

"The use of all brown sugar in this yummy cookie won my family over! This rich cookie dough made a wonderful base for cookie dough gifts. The small batches of dough fit nicely into medium sized deli containers. I wrote the directions on the outside of the containers. Perfect for chocolate, butterscotch and peanut butter chips a like."

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