Big and Chewy Chocolate Chip Cookies

Big and Chewy Chocolate Chip Cookies created by bailey46

Huge, soft, chewy, I just can't say anymore. I've been making these for years and everyone loves them, young and old.

Ready In:
10mins
Serves:
Yields:
Units:

ingredients

directions

  • Cream together sugars and margarine until fluffy with mixer.
  • Blend in eggs, 1 at a time.
  • Blend in vanilla.
  • Combine flour, salt and baking soda.
  • Add flour, combining with a spoon.
  • Add chocolate chips.
  • Use an ice cream scoop for measurement and place on shiny cookie sheet.
  • Bake in a preheated 350°F oven for 18-20 minutes or until golden.
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RECIPE MADE WITH LOVE BY

@bailey46
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@bailey46
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"Huge, soft, chewy, I just can't say anymore. I've been making these for years and everyone loves them, young and old."
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  1. starlight17_12979236
    Left out the white sugar, used half the butter and half applesauce and added a ripe banana- SO GOOD! I know I made a bunch of alterations, but I'm rating this recipe 5 stars because it's the first time I've made cookies and they're actually chewy and not brown on the bottom! Good recipe!
    Reply
  2. TinyBuddha
    These were very good! I used 1/2 TSP. of salt rather than 1 TSP., and unsalted stick butter rather than margarine, for a less salty tasting cookie, and the cookies turned out great! I only had to bake them for 10 minutes at 350 degrees on a non-stick cookie sheet (ungreased) with 6 cookies at a time on the baking sheet. They came out golden brown, chewy, thick and tasty--the chocolate chips were perfectly melted as well! Good basic cookie dough recipe to use to add other yummy ingredients, too!
    Reply
  3. LunaLoo
    I love this recipe. I use salted butter instead of margerine, and a small bag of milk chocolate chips instead of the semi-sweet. Also bake for about 12 mins and make the cookies a touch smaller. People go crazy for the cookies!
    Reply
  4. LunaLoo
    I love this recipe. I use salted butter instead of margerine, and a small bag of milk chocolate chips instead of the semi-sweet. Also bake for about 12 mins and make the cookies a touch smaller. People go crazy for the cookies!
    Reply
  5. ameliabedelia
    I just made these tonight. They taste great, but were certainly more "done" than the ones in the picture. 18 minutes was a bit too much. I used two different types of pans, a well-seasoned stoneware pan and a couple of Calphalon baking pans. I thought that there was enough butter in the recipe that I didn't need to grease my pans, and the recipe didn't mention it, either. I was wrong. These cookies stuck to both types of pans and were very hard to remove. The first ones into the oven were the size specified in the recipe, on the stoneware pan, as were the ones on the metal pans. I baked the ones on the stoneware pan for 18 min. and the ones on the metal pans for 17 min. The cookies came out well done and crispy on the outside (not just on the edges). I wouldn't call them thick, but they were certainly big in diameter and slightly thicker than the recipe I normally use. The last ones into the oven went on the stoneware pan again, which I scraped clean and then greased. Since it was already warm, the dough began to spread out (as would be expected). I made these ones a little smaller and baked them for about 15 min. I should have reduced the time further, as they came out overdone and very difficult to get off the pan. What a mess.
    Reply
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