1/3 Photos of Chocolate Chip Cookies
"Mary Bartz, resident cookie expert in the Betty Crocker Kitchens, is famous for these cookies." I found this recipe on a bag of flour over 15 years ago and have been using it ever since. I have adapted it over the years to fit our family; using real butter and 'milk' chocolate chips. It is the best chocolate chip cookie recipe that I have found yet.
My Private Note
Units: US | Metric
- 1 1/2 cups butter (three sticks) or 1 1/2 cups margarine, softened (three sticks)
- 1 1/4 cups granulated sugar
- 1 1/4 cups packed brown sugar
- 1 tablespoon vanilla
- 2 large eggs
- 3 3/4 cups Gold Medal all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 (24 ounce) package semi-sweet chocolate chips (4 cups)
- 1Heat oven to 350°.
- 2Mix butter, sugars, vanilla and eggs in a large bowl.
- 3Mix together, and stir in, flour, baking soda and salt.
- 4Stir in chocolate chips.
- 5Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- 6Bake 12-15 minutes or until lightly browned.
- 7Cool slightly; remove from cookie sheet.
- 8Cool on a wire rack.
- 9Just a note: I noticed that flat vented cookie sheets work best for even baking. I used dark coated, side-edged cookie sheets on some of the batches and was disappointed because the bottoms of the cookies baked faster than the top. I would think in that case, that lowering the temperature and keeping a good 'eye' on them would help if that is the kind of pans you have as well. ;) PS. The cookies in the photo were baked using flat, no-sided, vented cookie sheets.
Browse Our Top Drop Cookies Recipes
Nutritional Facts for Chocolate Chip Cookies
Serving Size: 1 (85 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 480.6
- Calories from Fat 222
- Total Fat 24.7 g
- Saturated Fat 14.9 g
- Cholesterol 55.2 mg
- Sodium 379.0 mg
- Total Carbohydrate 65.7 g
- Dietary Fiber 2.6 g
- Sugars 44.5 g
- Protein 4.6 g