Soft and Chewy Chocolate Chip Cookies

"Oh, so good!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by andrew photo by andrew
photo by Keeley B. photo by Keeley B.
photo by Arichka photo by Arichka
photo by Lisa in Oregon photo by Lisa in Oregon
Ready In:
6 dozen




  • Heat oven to 375*F.
  • In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
  • Add vanilla and eggs; blend well.
  • Add flour, baking soda and salt; mix well.
  • Stir in chocolate chips.
  • Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
  • Bake at 375*F for 8 to 10 minutes or until light golden brown.

Questions & Replies

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  1. Caryn
    Delicious soft and chewy chocolate chip cookies! These are similiar to Nestle' Tollhouse cookies but not. The one thing I liked about this recipe is the dough was much stiffer than standard cookie dough (similiar to Mrs. Fields doughs). The cookies did not run on my cookie sheet yet they spread just right - I sometimes have difficulty with the Tollhouse recipe running and producing a flatter cookie than I'd like; I think this cookie dough is foolproof. I used butter and 3 Tablespoons of vanilla (love my vanilla) when making this recipe. I baked my cookies for about 8 minutes until they browned a bit but were soft and light in the center of the cookie. The yield is right on target at 6 dozen cookies. Thanks so much for sharing I think I've found my new chocolate chip cookie recipe!
  2. bucketgirl22
    These really are the best home made Chocolate Chip cookies ever. Not putting anty pam or spray oil on the pan makes them so fluffy and yummy. I had to keep my husband from eating them all in one day! J/J. I don't ever need another Chocolate Chip cookie recipe.
  3. Jonathan Melendez
    Some of the best cookies I've ever made/eaten. I loved how soft and chewy they were. It makes a big batch, so you'll have plenty of cookies to share!
  4. Mapleaf W.
    It is perfect to me! I love it.
  5. Keeley B.
    First time trying a recipe using margarine instead of butter. They turned out great! Soft and thick, didn't flatten or spread.
    • Review photo by Keeley B.


  1. serena.morris
    nothing. made it exactly how they stated.
  2. Keeley B.
    Just added some chopped walnuts.
  3. melkas22
    YUM YUM YUM!! These are amazing!!! Soft and chewy just like I like 'em! The only thing I changed was instead of chocolate chips I used chocolate chunks. I made them for the girls at work and they raved about them! Thanks for the recipe! It's a keeper!!!
  4. cookin kayte
    AMAZING!!!! These were absolutely amazing. My DH and I couldn't stop eating these. I did follow the advice of Jennifer Murphy in New Jersey and added 2/3 cups Molasses. I also substituted Rapadura for the brown sugar and regular sugar cutting it down to 1 3/4 cups. The molasses kept these cookies nice and chewy! I did have to keep them in the oven longer (10-11 minutes) since I added the molasses. Great cookies Kelly123!!!
  5. Funkydelia
    I made these with my 2 year old son who loves to "mix up mix up" any kind of stuff in a bowl and we found this recipe to be perfect. We made one third of the the recipe and that was plenty for us! They came out perfectly although I did had to substitute the brown sugar for white sugar as I didn't have any brown to hand.


I live in North Carolina. My mom is also a member on here, Sharon123. I am 20 years old and owe my mother for the enjoyment I receive from cooking. I only have my boyfriend to cook for, so I often invite friends to dinner so I can cook for more people.
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