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Never Fail Chocolate Chip Cookies

Never Fail Chocolate Chip Cookies

Becky Held

This is a dynamite chocolate chip dough that has never failed me.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In medium bowl, combine flour, salt, baking soda, and baking powder. Stir with fork so all ingredients are mixed.
  3. In large bowl, combine sugars, and butter. Mix until smooth. Add eggs and vanilla and beat until smooth and fluffy.
  4. Add 1 cup of dry ingredients at a time to mixture until all is incorporated. Stir in chocolate chips. Drop cookies onto ungreased cookie sheet and bake for about 10-15 minutes or until edges are golden brown.
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This recipe had more baking soda and/or baking powder per cup of flour than other similar recipes, and I was curious to see how that affected this cookie. I was so afraid it might turn out like a fluffy cookie, but found it did not. In fact, I really noticed no difference with the extra leavening. Other than reducing the salt to 1/2 tsp., I made the recipe as written, and found not much difference between other recipes I've tried. I chilled the dough for about an hour until semi-firm, dropped the dough with a medium size scoop, and flattened them just slightly before baking. Good, dependable recipe.


I always use this recipe but I use milk chocolate chips, they're less bitter. I also use whole wheat flour instead of white and it gives the cookies an entirely new taste, both versions are great.


I think I finally found the chocolate chip cookie recipe I have been trying to find for years. These turned out perfectly for me. I did cook them less than stated because I was looking for a chewy cookie and succeeded.