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No-Fail Chocolate Chip Cookies

No-Fail Chocolate Chip Cookies

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Amy Seiter

These delicious chocolate chip cookies are almost no-fail. No matter what you do with it, they always seem to turn out. Even my ten year old daughter can make them and they still turn out. They are very rich and yummy.

Ingredients {{adjustedServings}} servings

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Original recipe yields 42 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
  2. In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
  3. Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.
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Sarah Jo

I cut this recipe in half EXCEPT the chocolate chips--I used a full bag. My cookies were done at nine minutes baked at 350*. I let them cool on the baking sheet for a minute before pulling them off to cool on the kitchen counter (I don't use cookie racks to cool my cookies--I've always found I get a softer cookie if I let them cool on the kitchen counter.) These turned out like any good chocolate chip cookie, just like they should. The boys enjoyed them. I think these would be good if I added pecans next time.


These cookies had a great taste, but for some reason the texture was more like a biscuit.


fantastic recipe. they took a little longer than listed to cook, but I think that was my oven more than anything.