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Chewy Chocolate Chip Cookies

I use butter and eggs right out of the refrigerator so the dough stays cool and the cookies maintain their thickness during baking; I also use ungreased cookie sheets. To keep the cookies soft and chewy, store them in an airtight container along with a slice of bread.
108 Servings -
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Servings:108  | Calories:45 | Total Fat:2g  | Chol:5mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 2g
3 %
Sat Fat 1g
5 %
Total Carb 7g
2 %
Fiber 0g
0 %
Sugars 4g
Cholesterol 5mg
2 %
Sodium 34mg
1 %
Protein 1g
1 %
36% Unbleached all-purpose flour
33% Semisweet chocolate chips
15% Granulated sugar
14% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


10-3/4 oz. (1-1/3 cups) unsalted butter, cold
1-1/2 cups packed light brown-sugar
1 cup granulated sugar
2 large eggs, cold
1 Tbs. pure vanilla extract
17 oz. (3-3/4 cups) unbleached all-purpose flour
1-1/4 tsp. table salt
1 tsp. baking soda
12 oz. semisweet chocolate chips

Directions : View recipe directions on
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