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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2/3 cups - Butter
  • 2/3 cups - Vegetable Oil (liquid)
  • 1 cups - White Sugar
  • 1 cups - Brown Sugar
  • 2 - Eggs
  • 2 teaspoons - Vanilla
  • 2 tablespoons - Water
  • 3 1/2 cups - All Purpose Flour
  • 1 teaspoons - Salt
  • 1 teaspoons - Baking Soda
  • 12 ounces - Semi Sweet Chocolate Chips
  • 8 ounces - pecans, finely chopped
  • Directions:

    Preheat oven to 375 degrees.
    Mix wet ingredients until creamy.
    Pour flour, salt, and baking soda into wet mixture. Mix the dry ingredients together and then incorporate into the wet mixture.
    Add chocolate chips and pecans, if desired.
    Drop cookies, walnut sized, onto baking sheet, two inches apart. (Use parchment paper for easy clean up)
    Bake for 8-10 minutes, until lightly browned. Remove from oven and let set 3-5 minutes on baking sheet. Place on cooling rack.
    Makes about 3 dozen.

    Brief Description

    This cookie bakes up nicely with a good texture and great taste.

    Main Ingredient:

    Chocolate Chips

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 8 min


    The key to this cookie is to not overcook it! I usually bake two or three cookies in order to adjust the timing. Check the first batch at 8 minutes. The top of the cookies should be quite soft. They should not be raw but should be lightly set. Using a small spatula, carefully lift one edge of a cookie. If it is between light and medium brown they are ready to be removed from the oven (if not, then bake it for one more minute and check again). Keeping them on the baking sheet for a few minutes after removing them from the oven allows the cookies to finish baking and to firm up a bit before placing them on the cooling rack.
    To make pecan cookies, omit the chocolate chips, and dip the top of the raw cookie drop in to a small bowl of water and then dip into brown sugar.
    These freeze really well!


    Vacation Bible School Teacher from 1989


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    Posted On:

    May 17, 2012

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