Ingredients
2 cups butter, room temperature
2 1/2 cups brown sugar
1 cup white sugar
1 tablespoon vanilla
4 eggs
1/4 cup sour cream
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 1/2 cups flour
4 cups (2 bags) chocolate chips
Directions
Preheat oven to 350 degrees. Cream together butter and sugars for 5 minutes with an electric mixer on high speed. Add eggs and vanilla and beat 3 minutes more. Stir in sour cream, followed by salt, soda and baking powder. Blend in flour, 1 cup at a time. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased cookies sheets and bake for 8-10 minutes or until just brown around the edges.
Let's Dish
I like my chocolate chip cookies soft and chewy, and I've experimented for years to come up with a recipe that I LOVE! I think this is it. These are even soft the next day, and the day after that . . . the secret is not to bake them too long. I recommend 8 minutes. Remove them from the oven just as they are starting to brown on top. I like to scoop out the cookies portions and then freeze the dough. Whenever I have a cookie craving, I just pop the frozen dough onto a cookie sheet and in 10 minutes I have warm, freshly baked cookies. To prevent your pre-made cookie dough portions from sticking together, freeze them separately first (on cookie sheets or in a 9x13 pan) before transferring them to their final storage container. This does make a lot (5-6 dozen) so feel free to half the recipe. Of course, in a house full of hungry boys, this recipe only makes about a week's supply!
Who Dished It Up First
This started out as the recipe for Mrs. Fields Chocolate Chip Cookies that circulated years ago, but I've made a few adjustments to achieve chocolate chip cookie perfection!
Printable recipe
11 comments:
i'm definitely going to try these! When you cook them from frozen do you do 10 min. and from nonfrozen 8min?
how much does this recipe yield?
This makes a lot of cookies, 5-6 dozen.
Wow! its so yummy..i hope i can try this for my Eid Mubarak soon..
you probably already know this but if you put a slice of bread in the bag/container that you are using to store the cookies it will remain soft for up to a week. At the end the bread slice will be really dry because the moisture has been drawn out of it.
I will definitely be giving these cookies a try. I love soft and chewy cookies and have been looking for a great recipe!
I'm sold! I'll for SURE be trying these babies out! I LOVE soft cookies!!! :)
those look gigantic!
I have a chocolate chip cookie recipe that I'm pretty loyal to, but these just might beat that out! They look amazing!
Very good... made a batch for my son's football team and there were only crumbs left!
I've been looking for a good chocolate chip cookie recipe for years, and this is the closest I've come to perfection. I halved the amounts, and made approx. 18 cookies. (I like my cookies extra large). Of course, they needed a bit extra time in the oven, but I took them out before they actually looked done, and am now blessed with truly wonderful chewy cookies. I expected them to spread a little more, so next time I won't make them quite so high (I always peaked my other cookies so they wouldn't spread excessively). I also added walnuts, and put in slightly less chocolate chips than what was called for. Thank you so much for posting such a great recipe!
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