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Nutrition Facts
Serving Size 1 (32g) Recipe makes 48 servings
Calories 201
Calories from Fat 92		(45%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 148mg		6%
Potassium 87mg		2%
Total Carbohydrate 27.6g		9%
	Dietary Fiber 1.1g	4%
	Sugars 18.4g
Protein 2.0g		3%
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Mary Bartz Buttery Chocolate Chip Cookies

Recipe #397827 | 32 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: AngieME
Nov 4, 2009

This is not the chocolate chip cookie recipe I grew up with. I like this better... sorry Mom! I found this recipe years ago while in college on the back of a Gold Medal flour bag. I tried it, and I thought it was awesome. If you have a truly better simple chocolate chip cookie recipe, please let me know. I'm open to trying new recipes, but none have been better than this so far.

SERVES 48 , 48 cookies (change servings and units)

Ingredients

1 1/2 cups butter
1 1/4 cups sugar
1 1/4 cups brown sugar
2 eggs
1 tablespoon vanilla
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
4 cups chocolate chips

Directions

1
1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
2
2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3
3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.
4
Tip: To freeze – keep cookie dough balls in freezer bags and bring out what you want. Thaw and bake. Or just freeze the extra baked cookies…it makes a lot. To me, they taste best if eaten within 1-2 days. Freeze cookies if they'll be around much longer than that.