Big & Buttery Chocolate Chip Cookies
Total TimePrep: 35 min. + chilling Bake: 10 min./batch
Makesabout 2 dozen
These were amazing! So good right out of the oven. Will be making these often.
Same recipe I've used for many years, just slightly different proportions. We prefer less a little less sugar and not so many chocolate chips. I also make the cookies smaller. My recipe calls for a 375 degree temp, and I've never had a problem with the dough spreading too much. The butter shouldn't be too soft. Neither should the dough. If it is, put it in the fridge to firm up for an hour. IChilling overnight is unnecessary.
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YUM! I made these (mostly) as directed. I ran out of vanilla extract so I subbed in some pure maple syrup, and I also made them a bit smaller with a cookie scoop instead of the 1/4-cupfuls. Since it's just me and my boyfriend, I baked only six cookies. The rest are portioned out in the freezer for a rainy day. I'm looking forward to trying these again and maybe adding some dried cherries or cranberries to the mix.
These are by far THE BEST chocolate chips cookies I have ever made! They are our family’s new favorite!
These are WONDERFUL cookies. Definitely not just like Nestle or Hershey's recipes from the bag. There is a chewiness even when slightly over baked (oops!). Crispy on the edges and chewy yumminess!
Absolutely amazing! You must follow directions to refrigerate overnight or they won’t work! So worth the wait!
My absolute favorite chocolate chip cookie recipe. I refrigerate dough overnight and use my cookie scoop to make smaller cookies. Perfect everytime!
Any suggestions on substituting anything besides nuts? Should I add more chocolate chips to the dough or ? Thanks for any ideas.
A very good cookie. Next time l'd add 1 1/2 c walnut, or maybe I chopped mine a little to fine. I made them 1/2 size. Janet VFE