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Soft and Chewy Chocolate Chip Cookies

(41)
  26 reviews
  • 55 min prep time
  • 55 min total time
  • 9 ingredients
  • 72 servings
  • Pinterest
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  • Save
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This might just be the ultimate chocolate chip cookie recipe (besides our refrigerated dough, of course). We’re talking soft, chewy cookies studded with melty chocolate chips and baked to golden-brown perfection. With a yield of 72 cookies, this is the very definition of a “big batch” recipe, so feel free to save some of this freezer-friendly dough for later. Just freeze individual scoops, and your cookies can go straight from freezer to oven. Just add about five minutes to bake time for frozen dough.

Ingredients

1 1/4
cups granulated sugar
1 1/4
cups packed brown sugar
1 1/2
cups butter or margarine, softened
2
teaspoons vanilla
3
eggs
4 1/4
cups all-purpose flour
2
teaspoons baking soda
1/2
teaspoon salt
1
to 2 bags (12 oz each) semisweet chocolate chips (2 to 4 cups)

Steps

  • 1 Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
  • 2 On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • 3 Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
  • 1 Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
  • 2 On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • 3 Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Expert Tips

Since this is a big-batch recipe, freeze half of the dough. Drop the dough by spoonfulls on a cookie sheet and freeze. Once the mounds of dough are frozen, place them in an airtight container and freeze. When it's time to bake the cookies, add about 5 minutes to compensate for the frozen dough.

Package 1 or 2 cookies in small snack bags to tuck into school lunch bags.

Tip: Portion dough with a melon baller or large measuring spoon. Hands stay clean, and cookies will all be the same size. Coat it with cooking spray first for a stick-free scoop. More smart kitchen tips.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
82.9
Calories from Fat
50
% Daily Value
Total Fat
5.5g
8%
Saturated Fat
3.3g
17%
Trans Fat
0g
Cholesterol
17.9mg
6%
Sodium
55.9mg
2%
Total Carbohydrate
9.0g
3%
Dietary Fiber
0.3g
1%
Sugars
8.5g
Protein
0.5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0.60%
1%
Iron
1.10%
1%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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