Yield: Yields about 9 dozen 2-1/2-inch 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.
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hands down the best chewy chocolate chip cookie. make sure to follow the directions about beating. it makes all the difference
Excellent - this was like eating dough... Nice and soft.
This our go to recipe! We have made these since our very first issue of Fine Cooking arrived in our post box (#56). We makes these cookies regularly and especially when we have a chocolate craving! They freeze beautifully and keep us supplied in cookies for almost a week.
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