“"Mary Bartz, resident cookie expert in the Betty Crocker Kitchens, is famous for these cookies." I found this recipe on a bag of flour over 15 years ago and have been using it ever since. I have adapted it over the years to fit our family; using real butter and 'milk' chocolate chips. It is the best chocolate chip cookie recipe that I have found yet.”
READY IN:
30mins
SERVES:
20-25
YIELD:
42 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°.
  2. Mix butter, sugars, vanilla and eggs in a large bowl.
  3. Mix together, and stir in, flour, baking soda and salt.
  4. Stir in chocolate chips.
  5. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  6. Bake 12-15 minutes or until lightly browned.
  7. Cool slightly; remove from cookie sheet.
  8. Cool on a wire rack.
  9. Just a note: I noticed that flat vented cookie sheets work best for even baking. I used dark coated, side-edged cookie sheets on some of the batches and was disappointed because the bottoms of the cookies baked faster than the top. I would think in that case, that lowering the temperature and keeping a good 'eye' on them would help if that is the kind of pans you have as well. ;) PS. The cookies in the photo were baked using flat, no-sided, vented cookie sheets.

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