Chocolate Chip Cookies
Nothing beats a homemade cookie and these are a classic for a reason! Never flat, crisp edges, chewy center, and always delicious, this is the only recipe you’ll ever need for chocolate chip cookies!
- Serves: Makes about 4 dozen cookies
- Prep Time: 10 minutes
- Bake Time: 8-10 minutes
- Total Time: 20 minutes
Ingredients:
- all purpose flour
- salt
- baking soda
- shortening
- unsalted butter
- granulated sugar
- light brown sugar
- dark brown sugar
- vanilla extract
- eggs
- semi-sweet chocolate chips
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step 1: Remove butter from refrigerator and let soften. Preheat oven to 375º F (365º F if using a dark baking sheet). In a medium size bowl, stir flour, salt and baking soda together. Set aside.
Step 2: In a large bowl, mix shortening, butter, granulated sugar, light brown sugar and dark brown sugar with a hand mixer on medium high speed for 1-2 minutes until thoroughly combined. Add in vanilla and mix again.
Step 3: Add eggs, one at time, and mix throughly on medium high speed. Scrape down the sides of the bowl with a spatula to make sure everything is mixed in.
Step 4: With hand mixer on low, add flour a little at a time reserving about 1/4th of it. When combined, stir in remaining flour with a spatula or wooden spoon. Stir in chocolate chips. Store dough in refrigerator until ready to drop on cookie sheets.
Step 5: Drop rounded tablespoons of dough on baking sheets a couple inches apart. Bake in the oven on the middle and/or lower rack for 8-10 minutes, or until desired doneness. It’s best to pull them out before they look completely browned.
Step 6: Let cookies cool on baking sheets for 1 minute, then remove to a rack or plate to finish cooling. Use caution as the baking sheet will retain heat! Enjoy with a cold glass of milk or cup of coffee!
Tips:
- I use dark baking sheets lined with parchment paper for drop cookies because they conduct heat better and help them to crisp up on the edges.
- The combination of brown sugars and butter with shortening helps keep them from flattening out.
- Multiple trays can be baked at a time, but it’s best to rotate them halfway through for even baking.
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Chocolate Chip Cookies
Ingredients
- 2 ¼ cup all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- ½ cup shortening (half of stick-butter flavored preferred)
- ¼ cup unsalted butter (half of stick)
- ¾ cup granulated sugar
- ½ cup light brown sugar (packed)
- ¼ cup dark brown sugar (packed)
- 2 tsp vanilla extract
- 2 eggs
- 10 oz semi-sweet chocolate chips (a little less than a standard size bag)
Instructions
- Remove butter from refrigerator and let soften. Preheat oven to 375º F (365º F if using a dark baking sheet). In a medium size bowl, stir flour, salt and baking soda together. Set aside.
- In a large bowl, mix shortening, butter, granulated sugar, light brown sugar and dark brown sugar with a hand mixer on medium high speed for 1-2 minutes until thoroughly combined. Add in vanilla and mix again. Add eggs, one at time, and mix throughly on medium high speed.
- With hand mixer on low, add flour a little at a time reserving about 1/4th of it. When combined, stir in remaining flour with a spatula or wooden spoon. Stir in chocolate chips. Store dough in refrigerator until ready to drop on cookie sheets.
- Drop rounded tablespoons of dough on baking sheets a couple inches apart. Bake in the oven on the middle and/or lower rack for 8-10 minutes, or until desired doneness. It’s best to pull them out before they look completely browned.
- Let cookies cool on baking sheets for 1 minute, then remove to a rack or plate to finish cooling. Use caution as the baking sheet will retain heat! Enjoy with a cold glass of milk or cup of coffee!
Notes
- I use dark baking sheets lined with parchment paper for drop cookies because they conduct heat better and help them to crisp up on the edges.
- The combination of brown sugars and butter with shortening helps keep them from flattening out.Multiple trays can be baked at a time, but it’s best to rotate them halfway through for even baking.
- Nutritional information is for 2 cookies.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
Reminds me of my moms cooking! Classic!!
🥰
Love these – pro tip, dunk the cookies in ice cold milk!!