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Soft and Chewy Chocolate Chip Cookies

Prep 55 min
Total 55 min
Servings 72

Lots of hands will reach for the cookie jar when these favorites are inside! Keep it filled with ease, since this recipe makes a bunch. ...MORE+ LESS-

By Betty Crocker Kitchens

September 12, 2017

Ingredients

1 1/4

cups granulated sugar

1 1/4

cups packed brown sugar

1 1/2

cups butter or margarine, softened

teaspoons vanilla

eggs

4 1/4

cups all-purpose flour

teaspoons baking soda

1/2

teaspoon salt

to 2 bags (12 oz each) semisweet chocolate chips (2 to 4 cups)

Steps

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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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie

Calories: 120
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 3 1/2g 17% Trans Fat 0g
Cholesterol: 20mg; 6%
Sodium: 85mg; 3%
Potassium: 40mg; 1%
Total Carbohydrate: 16g; 5%
Dietary Fiber 0g 0% Sugars 10g
Protein: 1g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 4%

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

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

When it comes to a recipe that’s as universally loved as chocolate chip cookie, people have very definite opinions about their favorites. Some go for crispy and crunchy, others like cakey cookies, but this recipe is perfect for anyone who loves a soft, chewy cookie studded with melty chocolate chips. The texture you prefer is dependent on little tweaks in recipes, such as the amount of flour, butter, baking soda or eggs, but you don’t have to be a kitchen chemist to make the recipe that’s right for you. We’ve taken the guesswork out of baking the softest chocolate chip cookies, so that you can simply follow the steps and enjoy the results. This recipe makes an extra large batch, perfect for freezing, cookie exchanges or feeding a crowd.