Chocolate Chip Cookies

This is an amazing chocolate chip cookie recipe and how I make them! I have a few little things I do that I feel help make them the perfect chocolate chip cookie. These cookies are a soft thick chewy cookie. It's the ratio of white sugar and brown sugar that helps creates the softness without needing to underbake the cookies.

Print Pin

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies, cookies

Prep Time: 30

Cook Time: 45

Chilling Time: 45

Total Time: 2

Servings:

Calories: 168kcal

Equipment

Ingredients

1 cup Butter flavored shortening
¾ cup Brown sugar
¾ cup Granulated sugar
1 tsp Vanilla
2 large Eggs
1 tsp Baking soda
1 tsp Salt
2 ⅔ cup All-purpose flour
2 cup Milk chocolate chips

Instructions

With a mixer or a wooden spoon, mix together shortening, brown sugar, granulated sugar, vanilla, and eggs.
Once the batter is smooth and silky looking, add in the baking soda, salt, and flour. Mix well.
Lastly, by hand mix in the chocolate chips.
Chill the dough in the fridge for about 30-60 minutes. I return the dough to the fridge between batches to keep it cool, but that is optional.
While the dough is chilling, preheat the oven to 350 degrees. Place a baking stone in the oven as it preheats.
Once the oven and baking stone are preheated, using a medium cookie dough scoop, drop the cookies a couple inches apart onto the baking stone. Do not press flat. Just leave them as dough balls. They will flatten out somewhat as they bake.
Bake for 13-14 minutes or until golden brown.
Immediately remove from the baking stone to cool.
Store in an airtight container if you have some left. They freeze well too. However, you might get in trouble if they are found in the freezer. I did, but that's another story.

Notes

Nutritional information is an estimate. It will vary based the brands of ingredients used and on your cooking methods.

These are the directions for how I make the cookies.

Any baking sheet can be used instead of a baking stone. I think the stone bakes the cookies more evenly.

The dough does not have to be chilled, but I think the chilled dough helps make a softer cookie center with a slightly crisp outside.

I use a medium cookie scope. You can use a tablespoon or other sized cookie scope, but your baking times may need to be adjusted.

Please let me know how your cookies turn out. If you have any issues, please reach out to me. I want your cookies to be fabulous too!

Nutrition