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No-Fail Chocolate Chip Cookies
My No-Fail Chocolate Chip Cookies have what I consider a perfect texture. They are not overly soft to break in your hand or cakey, but have more of a moist chew than a harder bite.
Course: Cookies, Desserts
Keyword: No-Fail Chocolate Chip Cookies
  • 1 cup of butter
  • 2/3 cup of firmly packed brown sugar light or dark
  • 1-1/3 cups of sugar
  • 2 teaspoons of vanilla extract
  • 2 large eggs
  • 3 cups of unsifted flour
  • 1 teaspoon of baking soda leveled
  • 1 teaspoon of salt
  • 12- oz. of semi-sweet chocolate chips
  • 2 cups of chopped walnuts optional
Soften the butter at room temperature first. Cream this softened butter with the sugars until light and well blended. Beat in the eggs, one at a time, next along with the vanilla. Mix the unsifted flour, soda, and salt in gradually and beat these ingredients into your dough. Add the chocolate chips and nuts if you’re using them last and mix in. Drop onto well-greased cookie sheets using your small scoop or your tablespoon and bake in a 325-degree oven for about 12 minutes, depending on how your oven is regulated. The edges will turn a little brown. Allow to cool in the pan to give these cookies time to harden and set before attempting to remove them from the pan. This cooling time is about five minutes. ENJOY!