Large chocolate chip cookies

Chocolate Chip Cookies

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.

Yield: Varies depending on how big the cookies are!

Featured Ingredients

Madagascar produces most of the vanilla sold commercially, and consequently is the quintessential, familiar vanilla flavor for most... Size Options
$44.99 Bottle, 8 fluid oz

Chocolate Chip Cookies Recipe

  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 stick butter, room temperature
  • 1 stick margarine, room temperature
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 6-12 ounces chocolate morsels, depending on your preference
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Preparation Instructions

Preheat the oven to 375°. Place baking rack in middle of oven.

In a large bowl, combine the flour, baking soda, and salt. Set aside.

Cream the butter and margarine together until light and fluffy. Add the brown sugar and granulated sugar, and beat until creamy. Add the eggs, and beat to incorporate. Add the vanilla extract. Mix well.

Gradually blend in the flour mixture and mix well. Scrape the sides of the bowl to ensure all the flour is incorporated. Stir chocolate morsels in by hand or on low speed with electric mixer, making sure that they are evenly distributed. Amount of morsels may vary depending on what you like, but too many morsels will make your cookies fall apart.

Drop by teaspoonfuls onto an ungreased cookie sheet, about 1 inch apart. Bake until the cookies are slightly underdone, between 8-12 minutes (may be longer, depending on your oven's calibration). The centers should be just set and a light golden brown. They will continue to cook, from the heat in the cookie sheet, after they are removed from the oven. Do not overcook!

If the cookies are spreading too much, chill the dough in the refrigerator before baking.

Yield: Varies depending on how big the cookies are!
Helpful Hints

It is very important not to overbake the cookies, or they will be hard. It make take some time to perfect the timing for your oven.

If your cookies are too brown on the bottom, you have the rack too low in the oven, the temperature set too high, or are cooking it for too long!

If you want to have ready-to-bake cookies, you can drop teaspoonfuls of cookie dough onto a baking sheet covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Drop oven temperature to 350 degrees when baking, and expect the cookies to take a little longer to bake than normal.

I've never done it, but I suppose you can bake the dough in an square pan and make a bar cookie out of it. Again, the key is not to overbake -- it should be firm in the center, but not too brown.


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debra m

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!!!

Linh T

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.