Ashley's Chocolate Chip Cookies

Ashley's Chocolate Chip Cookies

282 Reviews 21 Pics
  • Prep

    10 m
  • Cook

    8 m
  • Ready In

    35 m
Ashley Stay
Recipe by  Ashley Stay

“I was only 14 when I made up this recipe. Since my first batch, it's been everybody's favorite. If you follow the directions and measurements exactly, I promise that this will be your favorite chocolate chip cookie recipe.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Sift together the flour, baking powder, baking soda, and salt; set aside.
  3. In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted ingredients, then stir in the chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
  4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Reviews (282)

Rate This Recipe
ashleynicole
127

ashleynicole

I was young when I submitted this, and totally submitte it wrong. and then I couldnt remember my old login password to change it but finally allrecipes changed it so now its perfect as written. My old review on this used to say "add 1/2 t baking soda" because i had forgotten to include it when i 1st submitted this recipe but once again allrecipes finally made the change so this recipe is now perfect as written. so dont change anything!!! However, Sometimes I do crisco instead of butter. but either way its good. This has been my favorite recipe since I was 14. Ive tried other ones, but always go back to this one. My friends all love it too, and they only use this recipe. I always underbake my cookies and then freeze them; that way they never get hard.

MAGDALENA3
60

MAGDALENA3

Congratulations, Ashley! You've just passed our resident gourment taste tester. My 24 year old son gave you a 9 1/2 out of ten the first day these were baked and said the remaining 1/2 will be granted when they pass the freshness test in a couple of days. Well, they did. The dough is excellent to work with. I like a dough that I can roll into balls without messy hands. They stayed high after cooling, were chewy and chokeful of chocolate chips. I think the problem some had with inconsistency is because the dry ingredients have to be added in gradually as per instructions so that the baking powder will be well-distributed throughout the dough. After trying tens of recipes this is the one I'll keep. Thanks, Ashley.

RVILLARIN
32

RVILLARIN

Too much flour. Way too dry. Won't be using this recipe again.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 132 cal
  • 7%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 16.4 g
  • 5%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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