Tasty Chocolate Chip Cookie

    25 minutes

    Try this chocolate chip cookie recipe if you want something which is delicious and just a little bit different. It's a favourite of my friends.

    38 people made this

    Makes: 60 cookies

    • 1 cup packed brown sugar
    • 1 cup white sugar
    • 250g margarine
    • 1 cup vegetable oil
    • 2 eggs
    • 2 teaspoons vanilla essence
    • 4 cups plain flour
    • 4 teaspoons cream of tartar
    • 2 teaspoons bicarb soda
    • 1 teaspoon salt
    • 2 cups dark chocolate chips

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, bowl, beat together the white sugar, brown sugar, oil and margarine until smooth. Stir in eggs and vanilla, beating well after each addition.
    3. Combine the flour, cream of tartar, bicarb soda and salt, stir into the sugar mixture. Finally, fold in the chocolate chips. Drop by heaping spoonfuls onto an unprepared baking tray.
    4. Bake for 8 to 10 minutes in the preheated oven. Remove from baking tray to cool on wire racks.

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    Reviews in English (38)


    After reading through 25 reviews it was interesting to learn that those who didn't like this cookie ended up with a different cookie than I did! Considering some of those reviews, let's start with what these cookies, at least the cookies I made, are not. They're not crumbly, cakey, puffy or fluffy. Nor are they flaky, oily or moist. They're not shortbread. And they certainly don't fall apart. I'm no scientist, so I don't know the reason WHY this happens, but I do know that when I see a cookie recipe that calls for oil and cream of tartar the cookie is going to be light as a feather, airy, tender and somewhat sandy in texture. I love that kind of cookie and that's exactly how these turned out. If you're looking for the more familiar, chewy chocolate chip cookie, this is not it. It's different, like comparing apples and oranges, but every bit as delicious, if not better than a lot of them! Did I do something different than other reviewers whose experience was different than mine? I used a medium-sized cookie scoop, flattened the cookies just slightly and baked just until they started to get golden around the edges. These cookies, dotted with Valentine's Day M&M's, will be making their way to Minneapolis tomorrow to be given to two grown "kids." I'll be starting out with 36 good sized cookies. It will be interesting to see how many of these are left to give them after the 6-hour drive!  -  10 Feb 2010  (Review from Allrecipes USA and Canada)


    I really hate having to put down someone elses recipe... but I find the reviews so helpful. The first problem I came across was that the dough was so thick, my mixer could barely get through it. It also didnt seem to want to stick. I could not do spoonfuls because the dough just crumbled. They puffed up so much that the inside was cakey, and the outside too crispy. I prefer regular chocolate chip cookies...  -  13 Dec 2006  (Review from Allrecipes USA and Canada)


    AMAZING! Wonderful texture--it is a lot like the consistency of shortbread. Very rich. My husband still prefers traditional chocolate chip cookies, but enjoyed these, too. They are the best soon after taking them out of the oven. I would make only what you plan on consuming that night, then refrigerate or freeze the rest of the dough. If there are leftovers, microwave if possible. They're still good the next day, just not as "to-die-for" in my opinion. I also tried cooking them in a 375 oven for 8-10 minutes, and I thought it worked better. They were slightly golden brown and crisp on the outside, soft on the inside. Maybe it was just my oven, but 350 dried them out a bit by the time the tops started to turn golden.  -  29 Oct 2005  (Review from Allrecipes USA and Canada)