Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 dozen cookies, 48 serving(s)
Ingredients: 1 1/2 cups butter, softened; 1 1/4 cups sugar; 1 1/4 cups firmly packed brown sugar; 1 tablespoon nielsen-massey madagascar bourbon pure vanilla extract; 2 large eggs; 4 cups all-purpose flour; 2 teaspoons baking soda; 1 3/4 teaspoons salt; 1 teaspoon baking powder; 1 teaspoon cream of tartar; 1 (12 ounce) package semi-sweet chocolate chips (I use Tropical Source brand semisweet chips (2 cups)

Submitted by AnnNH

"My new favorite c.c. cookie. This "makes about 4 dozen chewy-crispy bakery-style chocolate chip cookies. They are wonderful!" Crispy the next day. Source: nielsenmassey.com shared by Renee Hartzler"

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photo by heather321654_966637

Ready In:: 30mins
Ingredients:: 11
Yields:: 4 dozen cookies
Serves:: 48

ingredients

1 ¹⁄₂ cups butter, softened
1 ¹⁄₄ cups sugar
1 ¹⁄₄ cups firmly packed brown sugar
1 tablespoon nielsen-massey madagascar bourbon pure vanilla extract
2 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 ³⁄₄ teaspoons salt
1 teaspoon baking powder
1 teaspoon cream of tartar
1 (12 ounce) package semi-sweet chocolate chips (I use Tropical Source brand semisweet chips (2 cups)

directions

Heat oven to 350°.
Mix butter, sugars, vanilla and eggs in large bowl.
Stir in flour, soda, salt, baking powder and cream of tartar.
Stir in chocolate chips.
Drop with a #40 scoop (mini ice cream scooper) about 2" apart onto an ungreased baking sheet.
Bake 12-15 minutes or until light brown.
Cool slightly; remove from baking sheet. Cool on wire rack.

Questions & Replies

can I make these as bars

Tammy G.

Reviews

What a HIT! I'm baking these for the 3rd time this month! Everyone loves them but I have some tips to share: On my first two tries with this recipe I used both air pans and (Cuisinart) non-stick bake-ware pans. The bake-ware made a denser, chewier cookie than the air pans did. The air pan cookies fell apart when transferring warm from the oven to the wire racks, and they crumbled easier when eaten. In addition, the air pan cookies required the full 15 minutes of baking time. On the other hand, the cookies baked on the non-stick bake-ware baked in the lesser time of 12 minutes to a perfect light golden brown, and they held together when transferring to the wire racks. If you are going to be making these a lot, I recommend the pans that make the ultimate difference. I found mine inexpensively at TJMaxx.

Elizabeth B.
OMG!! The best cookies ever!! My family could not stop eating.I followed the recipe and they came out perfect, buttery and chewy! Will be using this recipe for now on.

Shantel H.
These are the BEST chocolate chip cookies I've ever made! I love to use cream of tartar in my cookies. It gives them a great taste. The previous recipe I used called for oil and butter but this recipe has it beat, by far. I didn't have the fancy vanilla so I just used pure vanilla extract. I also used Hershey's milk chocolate chips. I will NEVER use another recipe for chocolate chip cookies again. I have four teenagers and the entire batch of cookies is almost gone. I made made them about 3 hours ago. :)

paula2171
These cookies are wonderful. The cream of tartar gives them their crinkly tops and the Neilsen-Massey vanilla their incomparable taste. They stay soft and chewy even the next day. I make these several times a week, a half batch at a time so we always have fresh cookies.

owensjo
These are my absolute favorite, I had lost my receipe and am so happy to find this one, they are the most delicious chocolate cookie.

cruzincooper