Hubby has been begging me to make these for the last couple weeks so I finally got around to it! This is my mom's chocolate chip cookie recipe and it's by far the best one I've ever found. The cookies are just the right amount of chewy and chocolate chippy goodness!
What you need:
- 1/2 c. butter, melted
- 1/2 c. palm shortening(regular shortening will work but that's what I use)
- 3/4 c. turbinado or succant(regular white sugar will work too)
- 3/4 c. brown sugar
- 1 1/2 t. vanilla
- 2 eggs
- 2 1/4 c. flour
- 1 t. baking soda
- 1 t. salt
- 1 pk chocolate chips
Mix together the sugars, butter, shortening.
Mix in the eggs and the vanilla.
Add in the flour, baking soda, and salt. Mix well.
Add in the chocolate chips and take a minute to admire the cookie dough. (or if you are like me have a taste test)
Drop the dough onto a greased cookie sheet. I like to use the muffin scooper to make them so they are bigger.
Bake at 350F for 12 minutes or until slightly browned on the tops. Mmmm chocolate chip cookie perfection:)
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{ 17 comments… read them below or add one }
I have been using this exact recipe for 32 years and it is the best! I recently read that bread flour makes a chewier cookie and it stays softer. I haven't tried it yet but I plan to.
Yum,yum Sweet girl you have done it once again! you know making my mouth water!
Have a nice weekend.
Bonnie
I don’t buy shortening, I’ve always used butter instead. Since there is already butter, can I use more, or does it have to be shortening and butter?
I don’t use shortening either so I just double the butter in this recipe and it’s just fine:)
Thanks. They look delicious; I’ll have to give them a try.
I have been searching for a great chocolate chip cookie recipe, so when I saw yours I gave it a try. My dough really spread and my cookies ended up thin and crispy. Any suggestions for what I did? Your pictures looks so much better than mine turned out.
Did you use all butter or half butter half shortening? Either way you want to make sure that the butter is just softened, not melted.
I used all butter, and I melted it. I thought that was what your recipe said, maybe I misread it. I will have to try again another day, thanks! : )
I just checked and yes, the picture looks a little deceiving, I’ll have to update that! They’ll still taste totally fine just be a little more flattened, but if you just soften the butter you can get the nice plump cookies like in my picture:)
Nice blog! Found your link at Coffee, Tea, Books and Me.
When we married 39 years ago, the only thing I knew how to cook was bacon and Kraft Spaghetti mix. That’s it. I didn’t even know how long to boil an egg. But I learned and I learned quickly.
Raising two boys, I baked hundreds of dozens of cookies and Chocolate Chip was one of their favorites. My recipe called for shortening, but I always used vegetable oil (now I use canola instead of soybean). Butter gives a wonderful flavor, but it does tend to spread out a little and my husband has to watch his saturated fat content. We use only butter for spreading on toast and potatoes and things, so I just save when I can.
Your cookies look wonderful.
Can this cookie dough be frozen?
Yes it can! In fact I made a post on it here: http://www.littlehouseliving.com/homemade-ready-to-bake-cookie-dough.html
I made these and they were fantastic. Big hit with the kids. Thanks so much!
Would love the gluten free recipe!!!
You can find it here: http://www.littlehouseliving.com/gluten-free-chocolate-chip-cookies.html
I tried making those with softened butter but mine also flattened… Not sure what went wrong
These will always flatten more when made with butter instead of shortening but if you want them to stay puffy and still use a natural product you could always make them with coconut oil or palm shortening.