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Nutrition Facts
Serving Size 1 cookies 26g Recipe makes 48 cookies)
Calories 118
Calories from Fat 55		(46%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 101mg		4%
Potassium 59mg		1%
Total Carbohydrate 15.8g		5%
	Dietary Fiber 0.6g	2%
	Sugars 10.5g
Protein 1.1g		2%
how is this calculated?

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By: Hey Jude

CHEWY Chocolate Chip Cookies

Recipe #20884 | 17 min | 7 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Kat
Feb 28, 2002

Soft, chewy cookies that have a remarkable "cookie" taste.

48 cookies (change servings and units)

Ingredients

1 cup margarine
1 1/2 cups brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips (or chunks)

Directions

1
Preheat oven to 350F degrees.
2
In a large bowl, cream margarine and brown sugar together.
3
Beat in eggs one at a time.
4
Add vanilla.
5
Sift dry ingredients together.
6
Add to wet mixture.
7
Stir in chocolate chips.
8
Do not overmix.
9
Drop onto a greased cookie sheet (or roll into balls if you prefer).
10
Bake for 10 to 12 minutes (DO NOT go over 12 minutes- they will become harder!).

Questions about this recipe?

Featured Reviews for This Recipe

From: vigilant20

On Aug 17, 2008

I halved the recipe as well. The dough was a bit thin, but they still turned out marvelously.

1 person found this review helpful

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From: Meredith K.

On Aug 4, 2008

These were good, and they do stay soft, but I'll keep looking for that perfect chewy choc chip cookie. To be fair, I had 'Zaar halve the recipe, which resulted in 2 eggs — maybe that's too much. But the "dough" was extremely soft; no way could anyone "roll into balls" for baking. Refrigerating a bit didn't really help much, though maybe a longer chill would have. As it was, they really spread out and bumped into each other on the sheet.

0 people found this review helpful

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From: Kat

On Jul 1, 2002

"Do not overmix" usually means "mix the minimum amount possible". So mix the ingredients enough so that the flour is just mixed in. If you mix any recipe with flour too much, the end product will end up tough. This is especially important for pastries, especially things like pie crusts.

7 people found this review helpful

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From: ROSE ROSTKOWSKI

On Apr 18, 2002

My 15 year old daughter made eight dozen of these for her classmates at school, (that means they had to be simple to make) also I thought they tasted great, this cookie actually stayed nice and soft. thanks I know I'll be making these often.

2 people found this review helpful

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