Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Felix K. 0

"After years of tweaking my chocolate chip recipe, it is now ready for public consumption. It has been laboratory-tested on many of my friends all of whom seem to think its pretty great, as do I. They certainly aren't healthy, but its well worth the requisite post-cookie eating cardio workout. I hope it works for you as well as it has for me! Enjoy!"

Ingredients 50 m {{adjustedServings}} servings 267 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 300 degrees F (150 degrees C).
  2. Gently mix the flour, baking powder, baking soda, and salt with a fork in a bowl. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.
  3. Divide the dough into 24 3-tablespoon-sized balls. Flatten the balls to about 1/4-inch thick onto a baking sheet.
  4. Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet until the centers begin to set, about 20 minutes.
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Reviews 504

  1. 576 Ratings


I decided to give this one a shot, in spite of my skepticism about the amount of flour - it's more than a cup more than my usual recipe, so I was a little nervous. I followed the recipe exactly, including the (also scary, LOL) 300 degree oven temperature. This is a great cookie for all the chewy CC cookie lovers, I think that's the effect of the additional flour - a chewier cookie. The dough is VERY stiff to work with, my KA didn't like it much. Very tasty cookies, and I'll probably make them again!


well.. I think with a title like this one they're going to disappoint. They are really really good cookies! I like them. They would be amazing with some ice-cream. I would have given them a five if the title wasn't so ... final. I do recommend only putting eight cookies on a sheet, when you flatten them they get much bigger then you might expect. so to avoid an unfortunate mess just put less cookies on the sheet. *edit* I have made these cookies MANY times now. I think this is officially "my" chocolate chip recipe. I usually use 1/2C margarine and 1/2C shortening, it saves on using up all my butter at one time. I also don't usually put in all the vanilla it calls for (depending on who I'm cooking them for, my mom hates cookies with a lot of vanilla flavor) If your using vanilla extract use the full amount, but if your using REAL vanilla, you can half the amount and they still turn out wonderful. I've also noticed that sometimes I don't always use the last 1/2 C of flour, I add the flour 1/2 a cup at a time and sometimes 3 1/2 cups is too much.


There are SO many great chocolate chip cookie recipes, many of them on this site. I can't remember ever making a "bad" chocolate chip cookie. This is no exception, but it is not exception-AL compared to other great recipes. While it may not hold the distinction of being "the best," it nevertheless holds its own with the best of them. Looking over the reviews I noticed these described many ways - cakey, crumbly, chewy, crunchy and more - all are correct. Experienced bakers will know that how cookies turn out, even with the same recipe, will depend on a number of variables such as size, thickness and how long they're baked. In my case, I prepared the dough as written, but couldn't bring myself to bake them at 300 degrees. I baked them at 350 and they were delightfully crispy on the edges and chewy in the middle, just how I like them. After scooping the cookies onto the sheet I flattened them only slightly and they turned out pleasantly thick and substantial. All and all, I was very pleased with this recipe - and hubs and I were both very pleased with the resulting cookie.