Mary Bartz Buttery Chocolate Chip Cookies

Submitted by AngieME

"This is not the chocolate chip cookie recipe I grew up with. I like this better... sorry Mom! I found this recipe years ago while in college on the back of a Gold Medal flour bag. I tried it, and I thought it was awesome. If you have a truly better simple chocolate chip cookie recipe, please let me know. I'm open to trying new recipes, but none have been better than this so far."

 

• Ready In: 32mins
• Ingredients: 9
• Yields: 48 cookies
• Serves: 48

ingredients

• 1 1⁄2 cups butter
• 1 1⁄4 cups sugar
• 1 1⁄4 cups brown sugar
• 2 eggs
• 1 tablespoon vanilla
• 4 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 cups chocolate chips

directions

1. 1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
2. 2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. 3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.
4. Tip: To freeze – keep cookie dough balls in freezer bags and bring out what you want. Thaw and bake. Or just freeze the extra baked cookies…it makes a lot. To me, they taste best if eaten within 1-2 days. Freeze cookies if they'll be around much longer than that.

Reviews

[KerfuffleUponWincle]

Very good ~ LOTS of chocolate chips! I used 1 cup butter, and 1/2 cup butter flavored shortening instead of all butter. I added 3/4 cup finely chopped toasted pecans, and chilled the dough before baking for 15 minutes. Made for Spring PAC 2011.

 

[Maureen M.]

Mary Bartz is a friend (yes, THE Mary Bartz) and she uses half all purpose flour and half bread flour. This is because most flour manufacturers now use more soft wheat which has less gluten. The cookies do not spread as much and have a wonderful texture that is scrumptious. She only bakes them to a very light brown, which keeps them softer, and I personally like, but everyone has their own preferences.