Total Time
35mins
Prep 20 mins
Cook 15 mins

If you want to have ready-to-bake cookies, you can drop teaspoonfuls of cookie dough onto a baking sheet covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Drop oven temperature to 350 degrees when baking, and expect the cookies to take a little longer to bake than normal.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F and place baking rack in middle of oven.
  2. In a large bowl combine flour, baking soda and salt; set aside.
  3. In a seperate bowl cream the margarine and butter flavored shortening.
  4. Add the sugars and beat until creamy.
  5. Add the eggs to incorporate.
  6. Add the corn syrup, water and vanilla extract, mix well.
  7. Gradually blend in the flour mixture to the creamed mixture and mix well.
  8. Stir in the chocolate chips; make sure they are evenly distributed.
  9. Drop by teaspoonfuls onto an ungreased cookie sheet, about 1 inch apart and bake until the cookies are slightly underdone, between 10-12 minutes (maybe longer, depending on your oven's calibration).
  10. The centers should be just set and a light golden brown. They will continue to cook, from the heat in the cookie sheet, after they are removed from the oven.
  11. Drop by rounded teaspoonfuls onto cookie sheet.
  12. Allow to cool on cookie sheet for 1 minute before removing to cooling racks until they are completely cooled. Enjoy!
Most Helpful

4 5

I like the flavour, but I found that 15 minutes in the oven was too long. The cookies came out too crispy. Shave off a few minutes and they are softer. Very delicious though. Thank you.

5 5

I thought I lost this recipe a few years ago when my computer crashed. I'm so glad I found it! I always get compliments on them. During Christmas, I add one teaspoon peppermint extract and crushed candy canes! Mmmmmm.

5 5

very good, baking took about 10 minutes in my oven, and came off the baking sheet fine when i waited a couple of minutes for them to harden after coming out of the oven. they didn't spread much but for me, that just meant i could fit more on the sheet and do less batches..you could always flatten them with a fork after spooning on the batter if you want. i think 3 cups of chips would be way too many, i put just under 2 cups and even that is borderline...from now on i'll use 1.5 cups