Chocolate Chip Cookies
Buttery, soft chocolate chip cookie recipe with baking tips, freezing method, and fixes for spreading or overbrowning.
I don't remember where I got the original recipe, but it's been tweaked over the years, and these cookies have always been a hit. They are buttery and soft, even after they have cooled! The half butter/half margarine mix seems to be the key. I'm sure any margarine can be used, but the best results seem to come from Land O' Lakes margarine, in terms of taste. Photo by Kristin Dula.
Submitted by: Melissa Tiffany from Newport News, VA
Yield: Varies depending on how big the cookies are!
- Use half butter and half margarine for a soft, tender cookie and better flavor with Land O' Lakes margarine preferred.
- Bake until just set, 8-12 minutes at 375°F, and remove while slightly underdone so cookies stay soft as they finish on the hot sheet.
- Chill dough to prevent excess spreading and freeze portioned dough for ready-to-bake cookies; bake frozen at 350°F a bit longer.
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
Why use half butter and half margarine?
Combining butter and margarine gives both flavor and a soft texture. Butter adds richness while margarine helps keep the cookie tender. If you prefer, try Land O' Lakes margarine for best taste.
Can I use only butter or only margarine?
Yes, but results change. All butter gives a richer, slightly crisper cookie and may spread more. All margarine yields a very soft cookie but milder flavor. If using all butter, chill the dough before baking to reduce spreading.
How do I stop cookies from spreading too much?
Chill the dough before baking, use properly softened but not melted fats, measure flour accurately, and space drops about 1 inch apart. If spread continues, reduce margarine slightly or chill the sheet between batches.
How can I tell when the cookies are done?
They should be just set in the center with a light golden edge. Bake 8 to 12 minutes at 375°F, remove when slightly underdone, and let them finish cooking on the hot sheet. Avoid overbaking to keep them soft.
How do I prevent cookies from getting too brown on the bottom?
Move the rack to the middle, check your oven temperature for accuracy, and shorten the bake time. Dark or thin pans also brown bottoms faster so use a lighter, standard cookie sheet.
Can I freeze the dough or make-ahead portions?
Yes. Drop teaspoonfuls onto a parchment-lined sheet and freeze until firm. Transfer to a sealed bag. When baking from frozen, lower oven to 350°F and add a little extra time until centers are set.
How should I store baked cookies to keep them soft?
Cool completely, then store in an airtight container at room temperature. Adding a slice of bread to the container for a day or two helps keep them moist. For longer storage freeze baked cookies in a sealed bag.
Can I change the amount or type of chocolate?
Yes. Use 6 to 12 ounces of chips or chunks depending on how chocolatey you want them. Too many morsels can make cookies fragile, so avoid overloading the dough.
Why use half butter and half margarine?
Combining butter and margarine gives both flavor and a soft texture. Butter adds richness while margarine helps keep the cookie tender. If you prefer, try Land O' Lakes margarine for best taste.
Can I use only butter or only margarine?
Yes, but results change. All butter gives a richer, slightly crisper cookie and may spread more. All margarine yields a very soft cookie but milder flavor. If using all butter, chill the dough before baking to reduce spreading.
How do I stop cookies from spreading too much?
Chill the dough before baking, use properly softened but not melted fats, measure flour accurately, and space drops about 1 inch apart. If spread continues, reduce margarine slightly or chill the sheet between batches.
How can I tell when the cookies are done?
They should be just set in the center with a light golden edge. Bake 8 to 12 minutes at 375°F, remove when slightly underdone, and let them finish cooking on the hot sheet. Avoid overbaking to keep them soft.
How do I prevent cookies from getting too brown on the bottom?
Move the rack to the middle, check your oven temperature for accuracy, and shorten the bake time. Dark or thin pans also brown bottoms faster so use a lighter, standard cookie sheet.
Can I freeze the dough or make-ahead portions?
Yes. Drop teaspoonfuls onto a parchment-lined sheet and freeze until firm. Transfer to a sealed bag. When baking from frozen, lower oven to 350°F and add a little extra time until centers are set.
How should I store baked cookies to keep them soft?
Cool completely, then store in an airtight container at room temperature. Adding a slice of bread to the container for a day or two helps keep them moist. For longer storage freeze baked cookies in a sealed bag.
Can I change the amount or type of chocolate?
Yes. Use 6 to 12 ounces of chips or chunks depending on how chocolatey you want them. Too many morsels can make cookies fragile, so avoid overloading the dough.
My favorite chocolate chip cookies recipes!!! I’ve tried a tons of recipes and this one is my FAV!! I make a big batch then freeze the cookiedough balls so whenever I need cookies then they are handy. People have given me so many compliments on these cookies.
I made these cookies for my grandson’s birthday party, all of the children loved them and asked for more,The cookies were the hit of the party I gave them to some of the children to take home and I got 2 calls the next day from the mom’s asking for the recipe, I of cource gave the wed site to them.I since have made them for a fund raiser I am doing and they were gone in 15 minutes. you most try this recipe just dont over cook them it is best to take out of the oven 3 minutes earlier.Great Recipe Must Try!!!