Soft Chocolate Chip Cookies II

Soft Chocolate Chip Cookies II

Deb Wical 0

"These are soft and chewy cookies."

Ingredients {{adjustedServings}} servings 411 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
  3. Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.
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Reviews 743

  1. 873 Ratings


The recipe is basically the same as the Toll House recipe with half butter and half shortening. For those that don't know - shortening allows these cookies to remain moist and chewy longer and not get too hard if baked a bit too long (like all-butter ones). Good recipe - it's what I've started to do with most cookie recipes calling for all butter, if I wanted them to come out a bit chewier.


If follwed as written, this recipe is AWESOME! (I'm a little puzzled how people can change the recipe substantially by substituting ingredients, and expect the same quality in a recipe. Butter and real eggs are what make it good! Duh.) I have tried just about every 5 star chocolate chip cookie recipe on this site and this one is still the best!!


If I could give this recipe one thousand stars, I would. If you like bakery style, soft, pale, flat sinful cookies, then you better get ready. Suggestions: cream butter, vanilla, and sugars very well (3-5 min), use all butter (so, two sticks ROOM TEMP) and no shortening, and watch them like she says and take them out before they brown. My family had stars in their eyes while eating these! You can also freeze some to pull out later if you don't have a lot of people to gobble them up. BTW - people who said this cookie "wasn't soft" try the recipe again and follow the directions to the T. If you didn't get a soft cookie something went wrong..