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    You are in: Home / Recipes / Awesome Soft Baked Chocolate Chip Cookies Recipe
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    Awesome Soft Baked Chocolate Chip Cookies

    Total Time:

    Prep Time:

    Cook Time:

    24 mins

    15 mins

    9 mins

    BoY_MoM_07's Note:

    This is my FAVORITE chocolate chip cookie recipe. I adapted it from the Original Toll House recipe. They don't stick around too long! The boys and hubby gobble them up!! The only thing I changed from the original was add 3tsp of vanilla instead of 1.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      PREHEAT oven to 375°F.
    2. 2
      COMBINE flour, baking soda and salt in small bowl.
    3. 3
      BEAT butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
    4. 4
      ADD eggs, one at a time, beating well after each addition.
    5. 5
      Gradually beat in flour mixture.
    6. 6
      STIR in morsels and nuts.
    7. 7
      NOTE: I like to refrigerate the dough for 15 mins or so, to get it cool. This helps get a chunky cookie instead of a flat one. I also cool my sheets down with cold water in between batches so they don't start to melt before they get into the oven.
    8. 8
      Drop by rounded tablespoon onto ungreased baking sheets.
    9. 9
      BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
    10. 10
      *TIP: To keep cookies soft, store them in an airtight container with a piece of bread.
    11. 11
      PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
    12. 12
      SLICE AND BAKE COOKIE VARIATION:
    13. 13
      PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
    14. 14
      * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
    15. 15
      FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

    Ratings & Reviews:

    • on November 30, 2012

      55

      Great recipe. I did not use the nuts but I did not change anything else. My kids LOVED it!!! Makes a ton of cookies and they taste great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2010

      55

      I made these without the nuts, but otherwise made no changes. This is a great recipe. I loved the extra vanilla in the cookies. I found that my cookies only needed 7-8 minutes to bake, or they began to turn too brown. That may just be my oven though. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Awesome Soft Baked Chocolate Chip Cookies

    Serving Size: 1 (1424 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 110.1
     
    Calories from Fat 53
    48%
    Total Fat 5.9 g
    9%
    Saturated Fat 3.0 g
    15%
    Cholesterol 14.5 mg
    4%
    Sodium 105.4 mg
    4%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 0.7 g
    2%
    Sugars 8.3 g
    33%
    Protein 1.3 g
    2%

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